How to make it

  • In a saucepan over high heat combine the brown sugar, granulated sugar and water and stir until the sugars dissolve.
  • Bring to a boil and cook uncovered for 5 minutes.
  • Add cherries then reduce heat to low and simmer 10 minutes.
  • Stir in the almond extract and simmer for 2 minutes more to blend the flavors.
  • Remove from the heat and let cool.
  • In a small bowl using an electric mixer beat the eggs until frothy.
  • Add flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and almond extract.
  • Continue to beat just until the mixture is smooth.
  • Do not overbeat.
  • Heat a griddle or a large heavy fry pan over high heat.
  • Lightly grease the pan with the vegetable oil or nonstick cooking spray.
  • Pour about 1/3 cup of the batter onto the griddle.
  • Cook until the surface is covered with tiny bubbles about 2 mnutes.
  • Flip the pancake over and continue to cook 2 minutes more.
  • Keep warm until all the pancakes are cooked.
  • Repeat with the remaining batter adding more oil to the pan as needed.
  • Serve the pancakes hot topped with a spoonful of the cherry syrup.
  • Pass the remaining syrup at the table.

Reviews & Comments 3

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    " It was good "
    jo_jo_ba ate it and said...
    I love that syrup!! Great over a fluffy chocolate cake! I'm definitely going to try it over my red velvet cake too.
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  • chefmeow 10 years ago
    I agree. Thanks for the suggestion.
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  • bondc 10 years ago
    That syrup would be really good on pound cake, I bet.
    Was this review helpful? Yes Flag

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