Cherry Pancakes
Ingredients
Directions
Prepare the batter
Remove the stones from the cherries.
Prepare the dough for German pancakes.
Mix the cherries into the pancake dough.
Fry
Fry the mixture in hot fat until golden brown.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Ripe black cherries
- Add juicy fruit, sweetness and tartness, and release moisture into the batter as they cook.
- Dough for german pancakes
- Forms the body of the pancake and sets around the fruit as it cooks.
- Hot fat for frying
- Conducts heat to the pancake, driving browning and a golden, crisp surface.
The step that matters
Mix the cherries into the pancake dough. Cherries release juice that can thin the batter and make the pancakes soggy or cause them to tear. Stirring gently and frying promptly in hot fat helps the batter set before the juice spreads.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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