Who doesn’t like pancakes? And who doesn’t like a new way of making them? Nicola Graimes offers a variation in “New Vegetarian Kitchen” (Duncan Baird, $24.95) that combines the tang of buttermilk with sweet and sour dried cherries. These would make a great eye-opener or even a party dessert.
Buttermilk and Sour Cherry Pancakes
Scant 1 1/2 cups flour
A large pinch of salt
1 teaspoon cinnamon
1 teaspoon baking soda
3 tablespoons sugar
2 large eggs, lightly beaten
1 1/4 cups buttermilk
3 tablespoons milk
1 cup dried sour cherries
Sunflower oil, for frying
Blueberries and other berries, to serve
Greek yogurt, to serve
Maple syrup, for drizzling
Sift the flour, salt, cinnamon, baking soda and sugar into a large mixing bowl. Stir until combined, then make a well in the middle. Add the eggs, buttermilk and milk to the well and gradually work in the dry ingredients, beating to make a smooth, thick batter. Let rest 20 minutes, then stir in the dried cherries.
Preheat the oven to 150 degrees. Heat a little oil over medium heat in a large, nonstick skillet, and wipe away any excess with a acrumpled piece of paper towel. Drop 3 spoonfuls of the batter into the pan, spacing them apart. Reduce the heat to medium-low and cook 2 to 3 minutes until bubbles appear on the surface, then flip over and cook 2 minutes longer. Transfer to an ovenproof plate and keep warm in the oen while you cook the remaining pancakes.
Serve 3 pancakes per person. Top with berries and a generous spoonful of yogurt, then drizzle with maple syrup and serve.
Makes 4 servings.
From “New Vegetarian Kitchen” by Nicola Graimes