Michigan Morning Cherry Pancakes
Recipe courtesy of
Chef James Kokenyesdi CEC® CCA® AAC, Michigan Chefs De Cuisine
- 2 eggs
- 1 ½ cups buttermilk
- 1 tablespoon butter, melted
- 1 cup all-purpose flour
- 1 ½ teaspoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
1. In a medium bowl combine the eggs, buttermilk, and butter. In a large bowl combine the flour, sugar, baking powder, baking soda, and salt. Add the buttermilk mixture to the dry mixture and stir just till combined (do not over beat).
CHEF TIP: You want pea sized lumps as you scoop pancakes this will activate and allow pancakes to be thick and fluffy.
2. Pour about golf ball ice cream scoop of batter for each pancake onto a lightly buttered griddle. Keep around300 this will prevent butter from burning. Cook about 2 minutes per side or turning to second side when pancakes have bubbly surfaces and edges are slightly dry. Serve warm.
Michigan cherry syrup
- 1 lb tart cherries fresh or frozen pitted and halved
- 1 cup sugar
- 1/2 cup water
- 2 Tbsp lemon juice
- 1/4 cup water
- 2 tsp cornstarch
Instructions for Syrup
- Combine 1 cup sugar, ¼ cup water and lemon juice to a pot over medium heat.
- Add cherries and allow it to remain on medium until lightly boiling.
- In a small cup, make a slurry by combining 1/4 cup water with the cornstarch.
- Add to the syrup and cook for 10 additional minutes, stirring frequently.
- Once desired consistency is reached, remove from heat, and allow to cool.
- Store in fridge in an airtight container.
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