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Almond Poppyseed Pancakes with Cherry Syrup Recipe

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Enjoy these Almond Poppyseed Pancakes topped with a sweet and tangy Cherry Syrup, offering a delightful twist on classic pancakes with a nutty crunch and vibrant fruit flavor perfect for a special breakfast or brunch.

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
  • Whipped cream, for serving (optional)
  • Fresh berries, for serving (optional)

Instructions

  1. Make Cherry Syrup: Add the frozen cherries and sugar to a medium saucepan over medium heat. Stir and bring to a simmer, cooking for 15-20 minutes until the cherries are tender and breaking apart. Remove from heat and strain through a fine mesh sieve into a bowl, pressing gently to extract juices.
  2. Reduce Syrup: Return the macerated cherries and juices to the saucepan. Stir in maple syrup, lemon juice, and almond extract. Bring to medium-high heat and then reduce to medium-low, simmering until the syrup thickens and reduces by one-third.
  3. Prepare Dry Ingredients: In a large bowl, sift together all-purpose flour, baking powder, sugar, and sea salt. Stir in poppy seeds evenly.
  4. Mix Wet Ingredients: In another bowl, whisk together whole milk, egg yolks, melted butter, and almond extract until combined.
  5. Combine Batter: Add the wet ingredients to the dry mixture and gently mix until just combined; the batter should be slightly lumpy. Avoid over-mixing to keep pancakes tender.
  6. Whip Egg Whites: Using an electric hand mixer or stand mixer with a whisk attachment, beat the egg whites until medium peaks form.
  7. Fold Egg Whites: Gently fold half of the whipped egg whites into the batter using a rubber spatula, then carefully fold in the remaining egg whites to keep the batter airy.
  8. Cook Pancakes: Preheat a griddle to 350°F or heat a large skillet over high heat. Add 1 tablespoon of butter and allow it to melt. Pour batter in ½ cup portions. Cook until bubbles form and edges look set, then flip and cook until both sides are golden brown.
  9. Serve: Serve the pancakes hot topped with the cherry syrup. Optionally, add whipped cream and fresh berries for extra indulgence.
  10. Storage: Store leftover cherry syrup in an airtight container in the refrigerator for up to 1 week.

Notes

  • Do not over-mix the batter; lumps are okay to keep pancakes tender.
  • Whipping egg whites separately and folding them in creates fluffy pancakes.
  • Use a fine mesh sieve to strain the cherry syrup for a smooth texture.
  • Butter the skillet or griddle between batches to prevent sticking and add flavor.
  • Leftover cherry syrup can also be used as a topping for ice cream or yogurt.

Find it online: https://marthatasty.com/almond-poppyseed-pancakes-with-cherry-syrup-recipe/