Cherry Cream Pancakes
It’s Friday and the weekend is almost here. This implies, good leisure food, starting from breakfast to dinner, all day long. And what better way, to start your day, than with a pile of pancakes, drooping with chocolate syrup or honey. Isn’t just the thought of it, very inviting? I am ever ready to try out new versions of these hotcakes, with varied ingredients. And cherry cream pancakes were one such invention of mine.
Pancakes are dated back to the 5th century BC, when their preparation was quite different from how we make them today. They were called tagenites, which were made with wheat flour, olive oil, honey, and curdled milk, and were served for breakfast, topped with honey, sesame, and cheese. The word ‘pancake’ originated from pannenkoek, which was a traditional wedding breakfast for the English during the 15th century.
Another fun fact is that the world’s largest pancake, measuring over 49 feet in diameter and weighing 6,614 pounds, was made in Manchester, U.K. in 1994, i.e. it almost weighed more than an average hippopotamus. And the most expensive pancake ever, cost an equivalent of a trans-Atlantic flight around $980. Whatt!! So much to eat a flapjack. All these facts, might make you wonder whether is really worth it or not, but trust me, they are totally worth your time and expense.
Modern flat cakes are made out of anything and everything, that gets along with all-purpose flour. They are made spicy at times as a main course for breakfast and also eaten as savouries or desserts. Toppings range from cheese to creams, syrups to spices. I tried my own combination, the one with cherries and cream. I haven’t heard about it anywhere yet, but these were the ingredients that were at home that day and they made a perfect pancake.
The Recipe
The recipe is super simple, all you need is a little bit of this and that. And most importantly, it is always customizable according to your tastes. So get going! In a bowl, take the following ingredients
- 1 1/2 cups all-purpose flour
- 1 1/4 cups milk or cream
- 3 1/2 teaspoons baking powder
- 1 egg (optional)
- 3 tablespoons butter, melted
- 1 teaspoon salt
- 1 tablespoon white sugar
Now take a mortar and pestle, and crush 5-6 fresh juicy cherries. Add a teaspoon of milk for proper fluidity. This is a good old style of blending things, to the right consistency, leaving a little pulp left. Leaving the cherries partially crushed, adds to the surprise of flavor while eating.
Add this mixture into the batter and mix well, to form a good thick blend. While adding milk, make sure you add it little by little to avoid the batter running thin. Finally the batter is ready. Now pour a generous amount of the pancake mix onto the pan, with a ladle and start watching.
On medium flame, the thick batter, will start to form pores on the upper side, like in the picture. This means, the cake is ready to be flipped. Gently flip it with a spatula after it reaches a golden brown color. Repeat the same for the other side. And guess what? You are done.
The true fulfilling taste of pancakes can be enjoyed when you pile up at least three or four of them and dig into them. Oh, of course, don’t you forget topping it with your favorite maple syrup. As a substitute, you could also try honey. And yes, chocolate syrup is always a welcome. Side them with a few cherries to carry forward the taste.
A rich healthy breakfast, with a flavor of your favorite cherries, is definitely a good start to the day. The total prep time comes up to 15 mins and you could try these not just for breakfast, but also as an evening snack. In that case, you could pair each pancake, with a scoop of ice cream or whipped cream, instead of piling them up, and enjoy.
I hope you try this and treat yourself good. Let me know what you thought of it, how it came out, or if you have any questions, in the likes and comments section below. Also, subscribe to the newsletter, to get these posts directly to the mailbox. Happy Dining!!