Description
Delight in these fluffy Almond Poppyseed Pancakes topped with a vibrant homemade Cherry Syrup. The combination of nutty almond extract, crunchy poppy seeds, and sweet-tart cherry syrup creates a perfect breakfast or brunch treat that is both comforting and sophisticated.
Ingredients
Cherry Syrup
- 2 cups frozen cherries
- ¼ cup sugar
- ½ cup maple syrup
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 1 teaspoon almond extract
Pancakes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ⅓ cup sugar
- ½ teaspoon sea salt
- ¼ cup poppy seeds
- 1½ cups whole milk
- 3 large eggs, yolks and whites separated
- ½ cup salted butter (6 tablespoons melted + 2 tablespoons for skillet)
- 1 teaspoon almond extract
Optional for Serving
- Whipped cream
- Fresh berries
Instructions
- Make the cherry syrup: In a medium saucepan over medium heat, combine the frozen cherries and sugar. Bring to a simmer, stirring occasionally, and cook for 15-20 minutes until cherries are tender and breaking apart. Remove from heat, then pass the mixture through a fine mesh sieve into a large bowl, pressing gently to extract juices. Return the strained cherries and juices to the pan. Stir in maple syrup, lemon juice, and almond extract. Bring to a simmer again over medium-high heat, then reduce to medium-low and simmer until the syrup has thickened and reduced by one-third.
- Prepare dry pancake ingredients: In a large bowl, sift together the flour, baking powder, sugar, and sea salt. Stir in the poppy seeds evenly.
- Mix wet ingredients: In a separate large bowl, whisk together the whole milk, egg yolks, melted butter, and almond extract until smooth.
- Combine wet and dry mixtures: Gradually add the flour mixture into the wet mixture and stir gently until just combined. The batter should remain slightly lumpy; do not overmix to keep pancakes tender.
- Whisk egg whites: Using an electric mixer, beat the separated egg whites in a clean bowl until medium peaks form. Gently fold half of the beaten egg whites into the batter with a rubber spatula, then carefully fold in the remaining egg whites to maintain the light texture.
- Cook pancakes: Heat a griddle to 350°F (or a large skillet to high heat). Add 1 tablespoon butter and let it melt and coat the surface. Pour pancake batter in ½ cup portions onto the griddle. Cook until bubbles appear on the surface and edges look set, then carefully flip the pancake. Cook for another 1-2 minutes until golden brown on both sides. Serve immediately with cherry syrup and optional whipped cream and fresh berries.
- Storage: Store any leftover cherry syrup in an airtight container in the refrigerator for up to 1 week.
Notes
- Be careful not to overmix the batter to keep the pancakes fluffy.
- Use fresh or thoroughly thawed frozen cherries for best syrup results.
- Adjust sweetness of cherry syrup by adding more or less sugar and maple syrup according to taste.
- The almond extract enhances the flavor but can be reduced if preferred.
- For dairy-free option, substitute milk and butter accordingly, but texture may vary.
- Ensure egg whites are beaten to medium peaks to incorporate properly without deflating too much air.
- Use a nonstick skillet or well-seasoned griddle to prevent sticking.
