Ingredients:
Cherry Syrup:
Directions:
Cherry Syrup:
In saucepan, bring cherries and maple syrup to boil over medium-high heat; reduce heat and simmer, stirring occasionally, until thickened, about 15 minutes. Stir in lemon juice. Set aside.
In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Whisk together buttermilk, egg, butter and 1 tsp of the vanilla; pour over dry ingredients and whisk until combined but still slightly lumpy. Fold in cherries and chocolate.
Lightly brush large nonstick skillet or griddle with some of the oil; heat over medium heat. Using scant 1/3 cup per pancake, pour in batter; spread slightly to form pancakes. Cook until bubbles appear on top, about 4 minutes. Flip and cook until bottom is golden brown, about 1 minute. Transfer to baking sheet; cover and keep warm in 250ºF (120ºC) oven.
In bowl, stir together mascarpone cheese, maple syrup and remaining vanilla. Serve with pancakes and cherry syrup.
Makes 12 Pancakes
- 1-1/2 cups all-purpose flour
- 3 tbsp granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1-3/4 cups buttermilk
- 1 egg
- 2 tbsp butter, melted
- 2 tsp vanilla
- 3/4 cup sweet cherries, pitted and halved
- 1/3 cup dark chocolate chunks
- 1 tbsp canola oil
- 1/2 cup mascarpone cheese
- 2 tbsp maple syrup
Cherry Syrup:
- 2 cups sweet cherries, pitted and halved
- 1/2 cup maple syrup
- 1 tsp lemon juice
Directions:
Cherry Syrup:
In saucepan, bring cherries and maple syrup to boil over medium-high heat; reduce heat and simmer, stirring occasionally, until thickened, about 15 minutes. Stir in lemon juice. Set aside.
In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Whisk together buttermilk, egg, butter and 1 tsp of the vanilla; pour over dry ingredients and whisk until combined but still slightly lumpy. Fold in cherries and chocolate.
Lightly brush large nonstick skillet or griddle with some of the oil; heat over medium heat. Using scant 1/3 cup per pancake, pour in batter; spread slightly to form pancakes. Cook until bubbles appear on top, about 4 minutes. Flip and cook until bottom is golden brown, about 1 minute. Transfer to baking sheet; cover and keep warm in 250ºF (120ºC) oven.
In bowl, stir together mascarpone cheese, maple syrup and remaining vanilla. Serve with pancakes and cherry syrup.
Makes 12 Pancakes