About
Nothing can put a smile on your face like Cheery Cherry Pancakes! These ultra-fluffy, ultra golden poppy seed pancakes are wonderfully nutty and buttery, which would be amazing all on their own. But then each delicious pancake is topped with a homemade sweet and tart cherry syrup! And whipped cream! And berries and almonds, because these are Cheery Cherry Pancakes! They're all about making you happy!
Ingredients
- For the cherry syrup:
- 2 cups frozen cherries
- 1/4 cup sugar
- 1/2 cup maple syrup
- 1 tablespoon fresh lemon juice
- 1 teaspoon almond extract, optional
- For the pancakes:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/3 cup sugar
- 1/2 teaspoon sea salt
- 1/4 cup poppy seeds
- 1 1/2 cups whole milk
- 3 large eggs, yolks and whites separated
- 6 tablespoons salted butter, melted, plus 2 tablespoons, softened, divided
- 1 teaspoon almond extract, optional
- Optional, for topping:
- whipped cream, to taste
- fresh berries, to taste, of your choice
- almonds, to taste, sliced
Directions
Step 1 -In a medium saucepan over medium heat, add the cherries and 1/4 cup of the sugar and cook, while stirring, until the cherries release their juices and come to a simmer.
Step 2 -Simmer the cherry mixture, while stirring occasionally, until they are tender and falling apart, about 15-20 minutes.
Step 3 -Transfer the saucepan from the heat.
Step 4 -Set a fine-mesh sieve over a large bowl.
Step 5 -Pour the cherry mixture into the sieve, then using the back of a spoon, gently press the cherry mixture through the sieve.
Step 6 -Transfer the macerated cherries and the juices back to the saucepan.
Step 7 -Add the maple syrup, the lemon juice, and 1 teaspoon of the almond extract to the cherry mixture and stir to combine.
Step 8 -Bring the cherry mixture to a simmer over medium-high heat.
Step 9 -Reduce the heat to medium-low and simmer until it is reduced by 1/3 and slightly thickened.
Step 10 -In a large bowl, sift the flour, the baking powder, the remaining sugar, and the salt together.
Step 11 -Add the poppy seeds to the flour mixture and stir to combine.
Step 12 -In a separate large bowl, add the milk, the egg yolks, 6 tablespoons of the melted butter, and the remaining almond extract and whisk to combine.
Step 13 -Add the flour mixture to the milk mixture and mix just until a batter forms. The batter should be slightly lumpy.
Step 14 -In a separate mixing bowl, add the egg whites and using an electric hand mixer, beat until medium peaks form.
Step 15 -Add 1/2 of the egg whites to the batter and using a rubber spatula, gently fold to combine.
Step 16 -Add the remaining egg whites to the batter and fold gently to combine.
Step 17 -Heat a large skillet over high heat or a griddle to 350 degrees F.
Step 18 -Add 1 tablespoon of the remaining softened butter to the hot skillet and allow it to melt.
Step 19 -Working in batches, add the pancake batter in 1/2 cup measurements to the melted butter and cook until bubbles begin to form, about 2-3 minutes.
Step 20 -Flip the pancakes and cook until golden-brown on all sides, about 2-3 minutes.
Step 21 -Transfer the cooked pancakes to a plate and keep them warm.
Step 22 -Repeat with the remaining softened butter and the remaining batter.
Step 23 -Serve immediately topped with the cherry syrup, the whipped cream, the berries, and the almond slices.
