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Almond Poppyseed Pancakes with Cherry Syrup

a stack of almond poppy seed pancakes topped with whipped cream, fresh berries and cheery syrup
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  20 min

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 teaspoon 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

Method

  1. Make the cherry syrup. Add the cherries to a medium saucepan over medium heat. Stir in the sugar and bring to a simmer. Cook, stirring occasionally, until the cherries are tender and falling apart, 15-20 minutes. Remove from heat. Set a fine mesh sieve over a large bowl. Gently press the cherries through the sieve. Transfer the macerated cherries back to the pan, along with the juices. Stir in the maple syrup, lemon juice and almond extract. Bring to a simmer over medium-high. Reduce the heat to medium-low and simmer until reduced by ⅓ and has slightly thickened.

  2. Make the pancakes. In a large bowl, sift together the flour, baking powder, sugar and salt into a large bowl. Stir in the poppyseeds.

  3. Mix the milk, egg yolks, melted butter and almond extract together in a large bowl.

  4. Add the flour mixture and mix until just combined; batter will be slightly lumpy. Do not over mix.

  5. Place the egg whites in a separate mixing bowl. Using an electric hand mixer, or stand mixer fitted with a whisk attachment, whisk until medium peaks form. Gently fold half of the egg whites into the batter with a rubber spatula. Gently fold in remaining whites.

  6. Heat a griddle to 350°F or a large skillet to high. When hot, add 1 tablespoon of the remaining butter. Once melted add pancake batter in ½ cup measurements and let set. When bubbles begin to form, lift the pancake's edge to test for doneness. Once 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.

This recipe was adapted from Clinton Street Baking Company in NYC.