Cherry Pancakes With Cherry-Maple Syrup

Ingredients

The syrup:

• 1 cup maple syrup
• 1 cup dried sour cherries, chopped

The pancakes:

• 1 egg
• 1 ½ cups buttermilk
• 1 ¼ cups all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 tablespoons melted butter, cooled
• ½ cup chopped dried sour cherries

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    498 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 99 grams carbohydrates; 2 grams dietary fiber; 61 grams sugars; 9 grams protein; 65 milligrams cholesterol; 990 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. 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.
2. 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.
3. 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.