Buttermilk Pancakes With Bing Cherry Syrup |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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These are fabulous and the syrup is unbelievable. Enjoy Ingredients:
1/2 cup brown sugar firmly packed |
1/2 cup sugar |
1 cup warm water |
1-1/2 cups stemmed pitted large ripe bing cherries |
1 teaspoon almond extract |
2 large eggs |
2 cups all-purpose flour |
2 tablespoons sugar |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
2 cups buttermilk |
4 tablespoons unsalted butter melted |
1/2 teaspoon almond extract |
2 tablespoons vegetable oil |
Directions:
1. In a saucepan over high heat combine the brown sugar, granulated sugar and water and stir until the sugars dissolve.
2. Bring to a boil and cook uncovered for 5 minutes.
3. Add cherries then reduce heat to low and simmer 10 minutes.
4. Stir in the almond extract and simmer for 2 minutes more to blend the flavors.
5. Remove from the heat and let cool.
6. In a small bowl using an electric mixer beat the eggs until frothy.
7. Add flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and almond extract.
8. Continue to beat just until the mixture is smooth.
9. Do not overbeat.
10. Heat a griddle or a large heavy fry pan over high heat.
11. Lightly grease the pan with the vegetable oil or nonstick cooking spray.
12. Pour about 1/3 cup of the batter onto the griddle.
13. Cook until the surface is covered with tiny bubbles about 2 mnutes.
14. Flip the pancake over and continue to cook 2 minutes more.
15. Keep warm until all the pancakes are cooked.
16. Repeat with the remaining batter adding more oil to the pan as needed.
17. Serve the pancakes hot topped with a spoonful of the cherry syrup.
18. Pass the remaining syrup at the table.
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