American pancakes with cherries

Name: American pancakes with cherries - Heracleea M.
Ingredients: 400 g of flour; 400 ml of milk; 6 tablespoons of sugar; one packet of baking powder; a pinch of salt; 3 eggs; 3 tablespoons of melted butter; 500 g of cherries

Dessert - American pancakes with cherries by Heracleea M. - Recipia

American cherry pancakes are made from a thicker batter than regular pancakes. The pitted cherries are incorporated directly into the mixture, and then the pancakes are cooked one by one in a lightly oiled pan. They can be served plain, sprinkled with powdered sugar, or with whipped cream. Quick Info Total Time: not specified in the original recipe Preparation Time: not specified Cooking Time: not specified; pancakes are fried one at a time Servings: number not specified and depends on the size of the pancakes Difficulty: easy Recipe Type: dessert, breakfast, or sweet snack Ingredients 400 g flour 400 ml milk 6 tablespoons sugar 1 packet baking powder 1 pinch of salt 3 eggs 3 tablespoons melted butter 500 g pitted cherries lemon juice, to activate the baking powder; quantity not specified oil, for greasing the pan; quantity not specified Preparation Method 1. Wash the cherries and remove the pits. Set them aside while you prepare the batter. It’s important that they are pitted before adding them to the mixture. 2. Place the eggs in a bowl and beat them for a few minutes with the pinch of salt. 3. Add the sugar and continue mixing until it dissolves into the mixture. 4. Incorporate the melted butter. 5. Activate the baking powder with lemon juice and add it to the bowl. Mix to ensure the ingredients are evenly distributed. 6. Sift the flour and gradually add it along with the milk. In the end, you should have a thick batter, thicker than that used for regular thin pancakes. 7. Add the pitted cherries to the batter and gently mix so that they are evenly distributed. 8. Grease the pan with oil and let it heat up. 9. Pour the batter with a ladle into the hot pan. The pancakes are fried one at a time until cooked, then removed, and the process continues with the remaining batter. 10. Serve the American cherry pancakes dusted with powdered sugar or alongside whipped cream. The batter is intentionally thicker than that for classic pancakes. When poured into a well-heated pan, the mixture holds its shape better, and the cherries remain distributed inside the pancake. Why I Make This Recipe Often It’s a simple recipe with common ingredients and a straightforward preparation method. The cherries enhance the flavor of the pancakes without the need for a separate sauce or additional filling. The batter is mixed in a single bowl, and the pancakes are cooked one at a time, just like in the basic recipe. I also like that they can be served in two ways: plain, with just a sprinkle of powdered sugar, or more indulgently, with whipped cream. They are perfect when you have fresh cherries on hand and want to use them in a warm dessert. Tips Sift the flour before adding it to the bowl. This way, it incorporates more easily into the egg, milk, and butter mixture. The butter should be melted before adding it to the mixture. Using solid butter is not recommended, as it won’t distribute as easily in the batter. Make sure to pit all the cherries before adding them. It’s harder to remove the pits after the fruit has been mixed into the batter. Do not turn the batter into a thin one, as the recipe is designed for a dense mixture, thicker than that for regular pancakes. The pan should be heated before pouring the first batch of batter. Grease it with oil as indicated in the recipe. Substitutions The original recipe does not provide substitutions for milk, flour, butter, or cherries. To maintain the described flavor and texture, use the indicated quantities. The baking powder is activated with lemon juice, as specified in the preparation method. The amount of lemon juice is not mentioned in the source, so no exact measurement is indicated. Variations You can choose to serve the pancakes with powdered sugar or with whipped cream. These are the serving options mentioned in the basic recipe. If you prefer a lighter dessert, the pancakes can be served plain, right after being removed from the pan. The cherries inside already provide the fruity element of the recipe. Depending on the size of the pancakes, you can pour more or less batter with the ladle. The amount used for each pancake will influence the final number of pieces, which is not specified in the recipe. Serving Ideas American cherry pancakes can be served warm, immediately after frying, with powdered sugar sprinkled on top. Another option is to serve them with whipped cream. Since they already contain fruit in the batter, there is no need for a separate filling. You can stack them and dust them before serving. Frequently Asked Questions Why is the batter thicker than that for regular pancakes? That’s how it’s intended in the recipe. The batter for these American pancakes needs to be dense, not runny. The cherries are added directly into the mixture, and the thicker consistency helps maintain the shape in the pan. When are the cherries added? The pitted cherries are added after the batter has been mixed from eggs, sugar, melted butter, baking powder, flour, and milk. They are incorporated before the pancakes are cooked. Is it necessary to activate the baking powder with lemon juice? In the original recipe, the baking powder is activated with lemon juice before being added to the mixture. The amount of lemon juice is not specified. How many pancakes does this batter make? The recipe does not specify an exact number. The final count depends on how much batter you use for each pancake and their size. What can they be served with? Two options are mentioned: powdered sugar or whipped cream. They can also be served plain, without additional decoration. Nutritional Values The values are estimates and refer to the entire mixture, not including the amount of oil used to grease the pan. Differences may occur depending on the type of milk, the size of the eggs, the exact amount of sugar in a tablespoon, and the juice loss from the cherries. For the entire recipe: Calories: approximately 2,800-3,000 kcal Protein: approximately 70-80 g Carbohydrates: approximately 450-480 g Fats: approximately 65-75 g Nutritional value per pancake cannot be accurately calculated without knowing the final number of servings. The powdered sugar and whipped cream added at serving increase the total calorie count and the amount of carbohydrates or fats. Storage and Reheating Pancakes are best enjoyed fresh. If there are leftovers, keep them covered to prevent drying out. The original recipe does not specify a storage time or reheating method, so it is preferable to consume them as soon as possible after preparation.

American pancakes with cherries

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