CHERRY PANCAKES (GERMANY)
This recipe comes from the 1955 cookbook, Germany Cookery & is included here to plump up my Deutsch recipes cookbook for the Zaar World Tour 6.
Provided by Sydney Mike
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak rolls in cold water, then squeeze them as dry as you can before breaking them up.
- Thoroughly mix rolls with flour, eggs, milk & the 2 teaspoons of sugar.
- Pit the cherries, then cut each in half & fold them into the batter.
- In a large skillet melt the butter over medium-high heat then drop spoonfuls of batter onto the butter, browning the pancakes for several minutes on first one side & then the other.
- Mix together the 2 tablespoons of sugar & the cinnamon, & serve the pancakes topped with a sprinkling of this cinnamon sugar.
CHERRY PANCAKES WITH CHERRY-MAPLE SYRUP
Provided by Molly O'Neill
Categories breakfast, lunch, main course
Time 40m
Yield Four servings
Number Of Ingredients 11
Steps:
- To make the syrup, bring the maple syrup to a boil in a medium-size saucepan. Immediately remove from the heat and stir in the chopped cherries. Let stand at least 8 hours or overnight in the refrigerator. Strain.
- To make the pancakes, whisk together the egg and buttermilk in a medium-size mixing bowl. Sift together the flour, sugar, baking powder and baking soda, and combine with egg mixture. Stir in the melted butter and the cherries.
- Spoon the batter onto a hot griddle and cook until golden brown on both sides. Repeat with remaining batter. Warm the cherry syrup and place in a small pitcher. Divide the pancakes among 4 plates and serve immediately, with the cherry syrup on the side.
Nutrition Facts : @context http, Calories 492, UnsaturatedFat 3 grams, Carbohydrate 98 grams, Fat 8 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 699 milligrams, Sugar 60 grams, TransFat 0 grams
CHERRY SYRUP
My mom and grandma have been making this fruity syrup to serve with fluffy waffles and pancakes ever since I was a little girl. Now I make it for my sons, who love it as much as me!-Sandra Harrington, Nipomo, California
Provided by Taste of Home
Time 30m
Yield 3 cups.
Number Of Ingredients 6
Steps:
- Bring cherries and water to a boil in a small saucepan. Reduce heat; simmer, uncovered, for 20 minutes., Add sugar and butter; cook and stir until sugar is dissolved. Remove from the heat; stir in extract and cinnamon., Cool leftovers; transfer to airtight containers. Store in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 100 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 7mg sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
MARASCHINO CHERRY PANCAKES
Make and share this Maraschino Cherry Pancakes recipe from Food.com.
Provided by VelcrowMistress
Categories Breakfast
Time 10m
Yield 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Whisk dry ingredients together. Mix well.
- Using an electric mixer, slowly stir in canola oil.
- Mix until all lumps are gone and mixture is a uniform texture, about 1 minute (You've just made a scratch "box" of Original Bisquick Baking Mix; If you scale recipe down, you can store excess mix in an airtight container.).
- If you're feeling lazy, you may skip those steps and just get a box of Bisquick.
- Add milk and eggs to baking mix. Mix well.
- Add cherries. Blend until batter is smooth and bright pink. If needed, you may adjust the thickness of you batter by adding a tablespoon of milk or flour at a time, and mixing well.
- Pour 1/4 cup of batter onto hot, greased griddle. For Silver Dollars, pour tablespoons of batter onto griddle.
- Cook until pancake starts to bubble & edges are slightly dry. Turn; and cook until golden.
FLUFFY AMERICAN PANCAKES WITH CHERRY-BERRY SYRUP
You'll flip over these next level fluffy American pancakes - the perfect indulgent brunch treat. Serve with our tangy cherry syrup and irresistible maple syrup and bacon
Provided by Cassie Best
Categories Breakfast, Brunch
Time 40m
Yield Makes 12 (serves 2-4, depending on your appetite)
Number Of Ingredients 15
Steps:
- Make the pancake batter up to a day ahead, or just before cooking. Tip the flour, baking powder, cinnamon and 2 tsp sugar into a bowl, add a good pinch of salt and combine with a whisk. Add the eggs, buttermilk or yogurt and milk to the bowl and whisk into a smooth batter. If making ahead, cover and chill until ready to cook.
- Tip the blueberries, cherries, cornflour, 2 tbsp sugar and the vanilla into a pan, and stir until the berries are coated in cornflour. Add 1 tbsp water, then place over a high heat and bubble for a minute or 2 until syrupy but the berries are still holding their shape. Set aside to cool, then remove the vanilla pod, if using. This is best served warm.
- Heat the grill to medium-high and arrange the bacon on a baking tray lined with foil. Set aside. If you have a separate oven, heat this to a low setting (50C/30C fan/gas ½) with a baking tray in it (this is to keep the pancakes warm as you cook them). If not, they can sit under the bacon, just keep a close eye on them.
- Heat a glug of oil in a large, heavy frying pan, wipe the oil around the pan with a piece of kitchen paper, leaving a fine coating of oil on the surface. Transfer the pancake batter to a jug. When the pan is hot but not smoking (keep it over a moderate heat) pour the batter into the pan, making 7-8cm pancakes, with plenty of space between them (you should fit three pancakes in at a time). The batter should sizzle a little as it hits the pan, but not aggressively - adjust the heat if you need to. Cook each pancake until the underside is golden; by this time bubbles should be appearing on the surface and the edges beginning to set, indicating that the pancake is ready to flip over. Use a fish slice to do this. They should take roughly 2 mins on each side. Transfer the pancakes to the warm baking tray. Wipe a little more oil around the pan and continue cooking the rest of the batter in this way. You should make 12 pancakes.
- When you're halfway through the batter, grill the bacon for 4-5 mins on each side until crispy.
- To serve, stack the pancakes with a dollop of mascarpone, bacon, and fruits between each layer, and serve with a jug of maple syrup.
Nutrition Facts : Calories 932 calories, Fat 47 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 29 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 3.1 milligram of sodium
CHERRY-VANILLA PANCAKES
Making pancakes from scratch is so simple and these cherry vanilla pancakes will be delicious to wake up to. We love the presentation with the fruit topping and whipped cream. A nice change from syrup. The pancake itself is delicious and they're made silver dollar size (smaller). There is a slight vanilla flavor that's different...
Provided by Beverley Williams
Categories Pancakes
Time 25m
Number Of Ingredients 11
Steps:
- 1. Sift the flour before measuring.
- 2. Resift the flour with salt, sugar, and baking powder.
- 3. Lightly beat the egg.
- 4. Add the milk, butter, vanilla, and egg to the flour mixture.
- 5. Stir only until blended. Do not over mix.
- 6. Heat a griddle or large skillet over medium heat.
- 7. Spray lightly with non-stick cooking spray. (Or if you prefer you can lightly oil or use melted butter.)
- 8. Spoon 2-3 tablespoons of batter into griddle or skillet for each pancake.
- 9. Let cook until bubbles form. Then flip the pancake carefully.
- 10. Cook other side until pancake is done.
- 11. To serve, stack the pancakes on a plate. Spoon cherry pie filling over the top of the pancakes. Add whipped cream on the top. Sprinkle with powdered sugar if desired.Serve immediately.
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