Cherry Pancakes from Zurich
Delight your taste buds with the irresistible charm of Cherry Pancakes from Zurich, a decadent European twist on a breakfast classic. This recipe combines the fluffiness of perfectly golden pancakes with bursts of juicy cherries, creating a harmony of sweet and tart flavors. Elevated with hints of vanilla and almond extract, these pancakes offer a subtle, nutty aroma that’s uniquely Swiss-inspired. Whether you use fresh or frozen cherries, the batter comes together effortlessly in just minutes and yields a stack of tender pancakes that are as beautiful as they are delicious. Dust with a touch of powdered sugar for a hint of elegance, or serve alongside whipped cream and maple syrup for a truly indulgent treat. Perfect for elevating your weekend brunch menu or surprising your family with a taste of Zurich, these cherry pancakes are a must-try!
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Ingredients
- 200 grams All-purpose flour
- 30 grams Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 250 milliliters Milk
- 1 large Egg
- 30 grams Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Almond extract
- 150 grams Fresh or frozen cherries (pitted and halved)
- 2 tablespoons Vegetable oil or butter (for cooking)
- 10 grams Powdered sugar (for garnish, optional)
Directions
Step 1
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt.
Step 2
In a separate bowl, whisk together the milk, egg, melted unsalted butter, vanilla extract, and almond extract until well combined.
Step 3
Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently mix until just combined; the batter should be slightly lumpy. Do not overmix.
Step 4
Fold the cherries gently into the batter, ensuring they are evenly distributed.
Step 5
Heat a non-stick skillet or griddle over medium heat and lightly grease it with vegetable oil or butter.
Step 6
Once the skillet is hot, ladle about 1/4 cup of batter onto the skillet for each pancake. Spread the batter slightly with the back of the ladle if needed.
Step 7
Cook the pancakes for 2-3 minutes on one side, or until bubbles form on the surface and the edges look set. Flip the pancakes carefully and cook for another 2-3 minutes, or until golden brown.
Step 8
Transfer the cooked pancakes to a plate and keep them warm while you cook the remaining batter.
Step 9
Serve the pancakes warm, dusted with powdered sugar if desired. Optionally, pair them with whipped cream or a drizzle of maple syrup for extra indulgence.
Nutrition Facts
| Serving size | (780.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1698.6 |
| Total Fat 68.0g | 0% |
| Saturated Fat 24.9g | 0% |
| Polyunsaturated Fat 2.1g | |
| Cholesterol 308.2mg | 0% |
| Sodium 2293.6mg | 0% |
| Total Carbohydrate 234.5g | 0% |
| Dietary Fiber 8.6g | 0% |
| Total Sugars 72.9g | |
| Protein 37.8g | 0% |
| Vitamin D 167.2IU | 0% |
| Calcium 401.7mg | 0% |
| Iron 10.7mg | 0% |
| Potassium 1035.5mg | 0% |
Source of Calories