Almond Poppyseed Pancakes with Cherry Syrup

Almond Poppyseed Pancakes with Cherry Syrup
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At this point you probably are aware that we love feeding people. Some folks like to encourage a friend with a gift or kind words, and while we enjoy these things too, we were made to cook. Our kitchens may be small and unimpressive, but we’ve got working ovens alongside hearts and hands that are willing to put in the effort of rinsing, chopping and sautéing. With these things, we are capable of grand gestures of love—a kind of love that feeds not only the belly, but also the souls of those closest to our hearts.


We watch them watch in wonder through the oven window, waiting for the fruit of their labor to finish cooking.

Some people have asked us where our love of food and cooking came from. It’s hard to be certain when, but at some point, our joy and wonder in the kitchen overpowered our fear of failure and we began to declare to ourselves and those around us, “I love to cook!” There is one thing we know for sure, our passion for food and our desire to create beautiful things with it is deeply rooted in love. Perhaps it started with a love to help our parents in the kitchen or wandering through vegetable gardens with our grandparents. That love then continued to grow as we began cooking for our families, housemates, and now our husbands and children.

Almond Poppyseed Pancakes with Cherry Syrup
Almond Poppyseed Pancakes with Cherry Syrup

There is nothing sweeter than watching our own kids enjoy the food we set before them. Our hearts swell with pride when they stand on stools beside us and we gaze down at their chubby little hands adding ingredients to the bowl. We watch them watch in wonder through the oven window, waiting for the fruit of their labor to finish cooking. All the while we’re hoping they grasp the same sense of curiosity and awe of the power of food that we discovered at a young age. We love to meticulously craft toddler-style charcuterie plates for them before they wake from their afternoon naps. And sometimes we like to throw them parties. Just because.

Almond Poppyseed Pancakes with Cherry Syrup

This week we made them some fancy pancakes and berry smoothies. We surprised them with pancakes for lunch, let them color on the paper wrapped table and as they batted at the hearts dangling from strings we told them how much we love them.

Almond Poppyseed Pancakes with Cherry Syrup

Serves 4

Cherry Syrup

2 cups frozen cherries
1/4 cup sugar
1/2 cup pure maple syrup
1 tbsp fresh squeezed lemon juice
1 tsp almond extract

Pancakes

2 cups all-purpose flour
2 tsp baking powder
1/3 cup sugar
1/2 tsp salt
1/4 cup poppy seeds
2 oz almond paste
1 1/2 cups whole milk
3 large eggs
1 stick of butter, 6 tbsp melted, 2 tbsp for coating griddle
1 tsp almond extract

Method

  1. Place frozen cherries and sugar in a medium sauce pan. Place pan over medium heat. Stew cherries until tender and falling apart, 15-20 minutes. Remove from heat.
  2. Pour cherry mixture into a small heatproof bowl. Using a fine mesh sieve strain the cherries back into the sauce pan. Mix maple syrup, lemon juice and almond extract into cherries. Bring to a boil and simmer until it has reached desired consistency.
  3. Sift flour, baking powder, sugar and salt into a large bowl. Add poppy seeds to dry ingredients. Toss to distribute evenly.
  4. Using an stand mixer fitted with a whisk attachment, whisk the almond paste with a small amount of milk. Slowly add the remaining milk. Separate the eggs into 2 separate bowls. Yolks in one bowl, whites in the other. Add the egg yolks, melted butter and almond extract to the mixer, whip until combined with the milk and almond paste. Whisk yolk mixture into dry ingredients until just combined; batter will be slightly lumpy. Do not over mix.
  5. Place egg whites in a separate mixing bowl. Using an electric hand mixer, whisk until medium peaks form. Gently fold half of the egg whites into the batter with a rubber spatula. Gently fold in remaining whites. The egg whites should not be fully incorporated into the batter.
  6. Heat a griddle until hot, at 350° F. Add a little of the remaining unmelted butter to hot griddle. Add a scant ½ cup pancake batter and let set. When bubbles begin to form, lift pancake; golden brown, flip over. Cook until golden brown on both sides. Serve immediately.
  7. Store leftover cherry syrup in an airtight container in the refrigerator for 1 week.
  8. This recipe was adapted from Clinton Street Baking Company in NYC.