Michigan Morning Cherry Pancakes

Jump to Recipe Print Recipe
Pancakes with Michigan Cherry Sauce on top

Print
Pin

Morning Pancakes

Recipe courtesy of Chef James Kokenyesdi CEC® CCA® AAC, Michigan Chefs De Cuisine
Course Breakfast
Cuisine American
Keyword Eggs, Sugar

Ingredients

  • 2 Eggs
  • 1.5 cups Buttermilk
  • 1 tbsp Butter, melted
  • 1 cup all-purpose flour
  • 1.5 tsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Instructions

  • 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).
  • Pour about golf ball ice cream scoop of batter for each pancake onto a lightly buttered griddle. Keep around 300*F 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.

Notes

CHEF TIP: You want pea-sized lumps as you scoop pancakes this will activate and allow pancakes to be thick and fluffy.

Print

Michigan cherry syrup

Recipe courtesy of Chef James Kokenyesdi CEC® CCA® AAC, Michigan Chefs De Cuisine
Course Breakfast
Cuisine American
Keyword Cherries

Ingredients

  • 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

  • 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.