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Buttermilk Pancakes With Cherry Compote

 

You know what’s good about having lots of great breakfast recipes in your recipe repertoire?  You can live in a stick house way out in the country and not have to worry about driving ten miles for a great breakfast.  I love being able to fix what I’m craving for breakfast and be able to fix it quickly.  Sorry…but I wake up hungry and I get grumpy if I can’t eat soon after getting out of bed.  I think it’s because my evil twin was a big piggy when we had to share the womb and I had to get whatever there was left to get…if ya know what I mean.  If you tell her I said that I’ll deny it!!

So let’s talk about pancakes, shall we?  I don’t know about you, but I’ve never met a pancake that I didn’t like.  I will also admit that I’ve probably eaten thousands of pancakes in my life.  I can eat pancakes with a side of bacon for dinner anytime.  Who says pancakes have to be reserved for breakfast or brunch?

So this morning I had a hankering for a batch of my favorite Sour Cream Buttermilk Pancakes but I wasn’t exactly in the mood for my usual warm maple syrup drizzled over the top.  I was more in the mood for fruit.  Something fruity yet a little tart to offset the sweetness in the pancakes.  I already knew where my mind was headed, so I reached for a bag of frozen red tart cherries from my freezer and quickly thawed them in the microwave while starting a pot of coffee.  The rest was history.  It only took five minutes to add a little sugar, vanilla, and cornstarch to thawed cherries and turn them into delicious cherry compote.

Now all I had to do was make the pancakes.  Easy!!  Trust me, homemade pancakes are SO easy to make and much better than that mix in a box.  I’ve made these pancakes so many times, I could literally make them in my sleep.  If you have ten minutes to spare, you can make these.  This batter is simply a quick whisking together of flour, buttermilk, sour cream, eggs and leaveners (baking powder & baking soda).  It takes five minutes to mix up the batter.

Quick tips for mixing the batter:

  • Don’t overmix the batter.  It’s okay if there are small lumps in the batter as long as all the dry ingredients are wet.  That means just mix long enough to incorporate the dry ingredients, then STOP!  Overmixing the batter will result in tough pancakes and we want fluffy and tender pancakes.
  • After mixing the batter, allow the batter to rest for 5 minutes before pouring.

Quick tips on pouring the batter and making the fluffiest pancakes:

  • Preheat your griddle to 350 degrees and make sure it is very hot before you start pouring the batter.  Test the griddle by dropping a tiny “dab” of butter on the griddle.  If it sizzles, it’s ready.
  • Brush the hot griddle with butter before pouring the batter.
  • Don’t spread the batter too thin.  Once you pour the batter, use the back of a spoon or spatula to spread the batter out a little and into a circular shape, but don’t spread it too thinly.
  • Don’t flip the pancakes until you see small air bubbles forming on top of the batter.  This is how you know that the pancakes are cooked halfway through.  If you flip them too soon, they won’t be done in the middle, and who want’s a doughy pancake.  We want fluffy!!!!

Now go make your own pancakes, and I promise you won’t be sorry.  And hey, after you pour on the cherry compote, you might even want a dollop of whipped cream.  YUM!

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Buttermilk Pancakes With Cherry Compote


  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 minutes
  • Yield: 8 Servings

Ingredients

FOR THE CHERRY COMPOTE

  • 1 bag frozen red tart cherries, 16 ounces, thawed
  • 1/2 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons cornstarch

FOR THE PANCAKES

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons sugar
  • 2 eggs slightly beaten
  • 1 teaspoon pure vanilla
  • 1 tablespoon vegetable oil
  • 1/2 cup sour cream
  • 1 cup plus 1 tablespoon full-fat buttermilk*

Instructions

FOR THE CHERRY COMPOTE

  1. Add the cherries, sugar, and cornstarch to a medium saucepan and bring to a boil over medium heat while slowly and constantly stirring.  Cook until mixture begins to thicken, about 5 minutes and remove from heat.  Add the vanilla and mix to incorporate.  Set aside while making the pancakes.

FOR THE PANCAKES

  1. Preheat a griddle to 350 degrees.
  2. Combine dry ingredients in a medium bowl and whisk or use a fork to blend.
  3. In a separate bowl, combine eggs, vanilla, oil, sour cream and buttermilk.
  4. Add the flour and wet mixtures together and mix until incorporated but do not over mix. Mixture will be slightly lumpy.
  5. Brush some butter onto the preheated griddle.
  6. Pour batter, depending on the size you prefer, onto the hot griddle.
  7. Flip pancakes after you see the tops start to form small air bubbles.
  8. Remove from the griddle when the bottoms are golden brown and slather with butter.
  9. Serve with warm cherry compote and a dollop of whipped cream if desired.

Notes

  • The actual amount of servings depends on the size of the pancakes.
  • * Note: If you are in a pinch and do not have buttermilk, you can substitute by adding one tablespoon of vinegar to a cup of milk and let sit for five minutes, or you can use cultured dry buttermilk from a can. However, mixing vinegar to sweet milk results in an acidic flavor and powdered buttermilk adds a little buttermilk flavor, but they do not stand up to the real thing.
  • Pancakes are best if eaten the day they are made.

Keywords: food,recipes,breakfast,breads,pancakes,cherry,buttermilk,buttermilk pancakes,cherry pancakes,cherry compote,

 

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