fluffy pancakes from scratch with cherry syrup


i love breakfast, but i don’t get to eat a real home-cooked breakfast often. most mornings i have time only for a quick bowl of greek yogurt topped with some fruit and agave, which i enjoy, but does not really compare to a stacked plate of warm, fluffy pancakes, still steaming from the griddle. i even love to have them for dinner- sometimes it is even better to have breakfast for dinner!

besides the requirement that (my) pancakes must be buttered, i love real maple syrup or even better, fruit syrup drizzled down over the top. of course there are other options like your favorite “imitation” maple syrup, peanut butter or an over easy egg, which, when cut, will ooze it’s thick, golden yolk down over your breakfast. but for this post, we’ll stick with the thought of sweet (but not too sweet) fruit syrup: thick enough for a pleasant mouth-feel but still thin enough to absorb into the pancakes and make every bite positively delicious. add this to an easy and delicious pancake recipe (and perhaps some bacon and eggs πŸ˜‰ ) and you’ve got yourself a great breakfast. some whipped cream would be good as well but i didn’t really think it was necessary (plus i was all out of heavy cream).

fluffy pancake topped with quick cherry syrup

fluffy pancake topped with quick cherry syrup

fluffy pancakes

ingredients:

  • 3/4 cup whole milk
  • 2 tbsp white vinegar (in place of the milk and vinegar you may buttermilk as the vinegar is essentially going to “sour” the milk to a buttermilk-like consistency- just use the same volume: 3/4 cup plus 2 tbsp buttermilk)
  • 1 cup unbleached, all-purpose flour
  • 2 tbsp granulated sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 egg
  • 2 tbsp unsalted butter, melted (plus extra butter, cooking spray or bacon fat if you’ve cooked some up, for your skillet or griddle)

directions:

  • combine milk with the vinegar in a medium bowl and set aside for 5 minutes to “sour”. if you are using buttermilk, skip this step
  • combine the flour, sugar, baking powder, baking soda and salt in a large mixing bowl
  • whisk egg and butter into the “soured” milk, or buttermilk
  • pour the dry mixture into the wet mixture and whisk until just combined. it is ok if there are some lumps, the will cook out. you don’t want to overwork this
pancake batter

pancake batter

  • heat a large skillet, griddle pan or electric griddle (we did this outside today since it was a gorgeous summer morning) over medium heat and melt a tablespoon or two of butter in it
if you are already cooking some bacon, just use the fat from your bacon (drain some off if necessary) in place of butter it will add extra flavor :)

if you are already cooking some bacon, just use the fat from your bacon (drain some off if necessary) in place of butter, it will add extra flavor πŸ™‚

  • pour 1/4 cup pancake batter (more or less depending on how large you would like your pancakes) onto your griddle and cook until the edges appear dry and bubbles form on the surface
pancake just about ready to flip

pancake just about ready to flip

  • flip with a spatula and cook until browned on the other side- the second side will take less time, only about a minute or two. check by “peaking” under the edge by lifting gently with your spatula
  • remove from griddle and butter lightly.
  • if you are cooking a large batch, cover with foil or place in a 200 degree F oven on a cooking rack to keep the pancakes warm while you finish the rest
  • top with your desired breakfast condiments and enjoy
i know i said we were sticking with fruit syrup but see- it's still on the side! plus eggs are so good on top of pancakes!

i know i said we were sticking with fruit syrup but see- there is some on the side! plus eggs are so good on top of pancakes!

quick fruit syrup

this recipe works well with many fruits such as cherries, strawberries, raspberries (if you don’t mind the seeds, otherwise you would want to strain them out), blueberries and even stone fruits such as diced peaches, plums or nectarines. a combination of berries sounds especially appealing to me and i will be sure to try that in the future. i will be using cherries in the directions below, simply because i still had an abundance of them from my adventures in the cherry orchard earlier in the month. if you are using frozen fruitΒ rinse it in a colander first and allow for extra cooking time before mashing it up.

the below recipe will be enough to serve two or three people (topping for two pancakes each) depending on how much syrup you are willing to share, so you may want to double it if you aren’t eating it alone

it would also be a yummy topping for ice cream πŸ˜‰

ingredients:

  • 1 cup pitted sweet or tart cherries
  • 3 tbsp water (or juice if you are feeling extra creative)
  • 1/2 cup granulated sugar (add more if you feel your fruit isn’t especially sweet, or if you want your syrup sweeter or thicker)
  • 1/8 tsp almond extract, or vanilla if you prefer (i know this is a small amount, but that little something-something in the background of the flavor really adds something to this)

directions:

  • combine the cherries, water and sugar in a small saucepan and cook over medium to medium-high heat for about 5 minutes or until bubbling, stirring frequently
cherries, sugar and water

cherries, sugar and water

  • add the almond extract
  • using a potato masher break the fruit up- how much you mash this is up to you, i left some decent sized chunks of cherry for some texture but you can really break your fruit down much more if you prefer
bubbling cherry syrup

bubbling cherry syrup

  • bring to a boil and cook for about 10 minutes, stirring frequently (you may cook longer to reduce out more liquid for a thicker syrup- just remember it will thicken up more after cooking)
cherry syrup

cherry syrup

  • remove from heat and allow to cool at least 10 to 15 minutes- it will thicken upon standing
  • top your pancakes (or ICE CREAM πŸ™‚ Β ) and enjoy
yea, after a few bites i realized i wanted to drench my pancakes in this stuff... addictive... lol

yea, after a few bites i realized i wanted to drench my pancakes in this stuff… addictive… lol

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7 responses to “fluffy pancakes from scratch with cherry syrup

  1. Pingback: Homemade “McGriddles” | therapy bread·

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