Cherry Pancakes From Zurich Food

CHERRY PANCAKES (GERMANY)

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

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.

CHERRY SYRUP

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.

MARASCHINO CHERRY PANCAKES

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

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.

CHERRY-VANILLA PANCAKES

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.