FLUFFY AMERICAN PANCAKES WITH CHERRY-BERRY SYRUP
You'll flip over these next level fluffy American pancakes - the perfect indulgent brunch treat. Serve with our tangy cherry syrup and irresistible maple syrup and bacon
Provided by Cassie Best
Categories Breakfast, Brunch
Time 40m
Yield Makes 12 (serves 2-4, depending on your appetite)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 932 calories, Fat 47 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 29 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 3.1 milligram of sodium
EASY HOMEMADE BERRY SYRUP
This berry syrup is easy and super yummy on so many things, especially cheesecake and French toast. The syrup can also be used for pancakes, waffles, crepes, etc.
Provided by Shara Bailey
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 20m
Yield 12
Number Of Ingredients 4
Steps:
- Pour frozen berries and 2 cups water into a medium saucepan and cook over medium heat, stirring occasionally, until they have thawed but are not hot. Add sugar and bring to a simmer; cook for about 5 minutes, stirring frequently.
- Mix remaining 1/4 cup water and cornstarch together in a bowl. Add to the berry mixture and cook over medium-low heat to thicken slightly, about 3 minutes.
Nutrition Facts : Calories 61.6 calories, Carbohydrate 16.4 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.4 g, Sodium 1.5 mg, Sugar 12.8 g
HOMEMADE BERRY SYRUP (FOR PANCAKES!)
Great for pancakes or for drizzling over cheesecake. Adjust sugar if you get less than 5 cups juice!
Provided by Lubie
Categories Sauces
Time 30m
Yield 5 cups
Number Of Ingredients 2
Steps:
- Wash, stem, and crush fruit in saucepan.
- Heat to boiling and simmer about 10 minutes.
- Pour hot fruit through colander or strainer to remove seeds, then again through cheesecloth or a jelly bag.
- Discard pulp.
- The yield of juice should be about 5 cups.
- Combine juice with sugar and boil in large saucepan for 1 minute.
- Skim off foam.
- it is ready to serve or to can in 1/2 pint jars.
CHERRY SYRUP
My mom and grandma have been making this fruity syrup to serve with fluffy waffles and pancakes ever since I was a little girl. Now I make it for my sons, who love it as much as me!-Sandra Harrington, Nipomo, California
Provided by Taste of Home
Time 30m
Yield 3 cups.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 100 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 7mg sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
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- The berries should be just barely covered by liquid, with a few bobbing around here and there, a technical term we call “floating hippos” in the kitchen.
- Bring the pot to a simmer, cover, and cook for 15 minutes on low heat. Mash the berries, or use a hand blender to break them up, simmer for a few minutes more, then strain the liquid and combine it with it’s volume of sugar (equal parts). Boil for another 5 minutes, or until the syrup barely coats the back of a spoon, then transfer to jars and store. The syrup will be shelf stable canned in small jars and kept in a pantry, frozen, or refrigerated.
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- Place the cherries, sugar, water, and lemon juice in a medium saucepan. Bring to a simmer over low-medium heat and stir until the sugar is dissolved. Use a wooden spoon or potato masher to smash the cherries as they cook. Allow the mixture to continue to simmer for 8 to 10 minutes until the fruit has broken down.
- Remove from heat, and allow the mixture to cool for 10 to 15 minutes or longer if desired. Pour the mixture through a mesh sieve to remove the fruit pieces.
- Use the cherry syrup to flavor sodas, alcohol based drinks, or as a drizzle for desserts. Store the leftover in the refrigerator for up to a week.
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