Almond Pancakes with Sour Cherry Syrup

Almond Pancakes with Sour Cherry Syrup
Almond Pancakes with Sour Cherry Syrup
Pancakes say lazy-day lounging with friends. Sour-cherry syrup, which you can make a week ahead, adds a twist on taste.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 8
Breakfast Brunch Christmas New Year's Day Dried Fruit Almond Healthy Self
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 1/2 cups all-purpose flour
  • 2 eggs, beaten
  • 1/2 cup maple syrup
  • 1 cinnamon stick
  • 1/4 cup quick-cooking oats
  • 1/2 cup nonfat plain greek yogurt
  • 1/2 cup dried sweetened sour cherries
  • 1/4 cup whole-wheat pastry flour
  • 2 cups lowfat buttermilk
  • 1/4 teaspoon almond extract (optional)
  • oil or butter, for greasing pan
  • 1/2 cup sliced almonds, divided

Preparation In a small saucepan, bring cherries, 1/2 cup waterand cinnamon stick to a boil over high heat. Reduce heat; simmer 5 minutes. Stir in syrup; set aside to cool. In a bowl, whisk flours, oats, baking soda and salt. In another bowl, whisk eggs and buttermilk (and almond extract, if desired). Add wet ingredients to dry; stir batter until just combined. Heat a large nonstick pan over medium heat; brush with oil. Pour a scant 1/4 cup batter into pan; sprinkle with 1 1/2 teaspoons almonds. Cook pancake, flipping once, until golden brown, 2 minutes per side. Repeat with remaining batter. Serve pancakes with cherry syrup; top with a dollop of yogurt, if desired. Per serving (per 2 pancakes with 2 tablespoons syrup, (optional): 297 calories, 7 g fat (1 g saturated), 50 g carbohydrates, 3 g fiber, 9 g protein Nutritional analysis provided by Self

Preparation In a small saucepan, bring cherries, 1/2 cup waterand cinnamon stick to a boil over high heat. Reduce heat; simmer 5 minutes. Stir in syrup; set aside to cool. In a bowl, whisk flours, oats, baking soda and salt. In another bowl, whisk eggs and buttermilk (and almond extract, if desired). Add wet ingredients to dry; stir batter until just combined. Heat a large nonstick pan over medium heat; brush with oil. Pour a scant 1/4 cup batter into pan; sprinkle with 1 1/2 teaspoons almonds. Cook pancake, flipping once, until golden brown, 2 minutes per side. Repeat with remaining batter. Serve pancakes with cherry syrup; top with a dollop of yogurt, if desired. Per serving (per 2 pancakes with 2 tablespoons syrup, (optional): 297 calories, 7 g fat (1 g saturated), 50 g carbohydrates, 3 g fiber, 9 g protein Nutritional analysis provided by Self

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