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Southern cherry syrup pancakes

  • Timer Prep 30 min
    Cook 10 min
  • Chart 614.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

Plus 4 tbsp extra of the caster sugar. Stone and quarter the cherries. Zest and juice the oranges. Separate the eggs. Melt the butter.

Method

  1. 1 To make the syrup, put 100g sugar and 200ml water into a heavy-based saucepan, and bring to the boil.
  2. 2 Simmer for 2-3 minutes, until the sugar has dissolved and the mixture forms a syrup.
  3. 3 Leave to cool.
  4. 4 Put the cherries in a bowl with 2 tbsp sugar, the orange zest and juice, and mix evenly to coat.
  5. 5 Cover and leave in the fridge to macerate for 30 minutes.
  6. 6 Strain the cherries, reserving the liquid. Add the cherry liquid to the cooled syrup base.
  7. 7 Heat the oven to 120°C/100°C fan/gas ½. Prepare the pancake batter.
  8. 8 Sift the flour, baking powder, bicarbonate of soda, 2 tbsp sugar and a pinch of salt into a large bowl.
  9. 9 In another bowl, mix together the egg yolks, yogurt or buttermilk, milk and melted butter.
  10. 10 Add the dry ingredients, a third at a time, and whisk until you have a thick, relatively smooth batter.
  11. 11 Whisk the egg whites until stiff, and gently fold into the batter, until evenly combined.
  12. 12 Cover and rest for 10-15 minutes.
  13. 13 Heat a large, non-stick frying pan over a medium-low heat.
  14. 14 Brush lightly with butter, then drop 2 tbsp batter into the pan to make pancakes about 10cm in diameter (make two at a time).
  15. 15 After 2-3 minutes, or when bubbles appear on the surface, flip the pancakes and cook for 1 minute or until golden.
  16. 16 Transfer to the warm oven while you cook the rest.
  17. 17 To serve, place 3 or 4 pancakes on each plate.
  18. 18 Top with the cherries, syrup and a dollop of crème fraîche.