Pancakes with Almonds and Cherries
Comfort
Weekend
Sweet
Ingredients
- 400 g pitted cherries
- 20 g butter
- 2–4 tablespoons of any type of sugar
- 50 g sliced almonds
- For the batter:
- 2 eggs
- 350 ml milk
- 40 g melted butter
- 130 g flour
- 20 g sugar
- 30 g almond flour
- 2–3 drops of bitter almond extract
- A pinch of salt
- Oil or butter for greasing the pan
Instructions
Difficulty ⭐⭐
Why this recipe existsThis recipe is perfect for satisfying a sweet tooth.
In a saucepan, mix the almond flour and milk, place over heat until it comes to a boil, then remove from heat, cover, and let stand until completely cooled.
Sift the flour into a large bowl and prepare the pancake batter according to the classic recipe.
Using the mixture of milk and almond flour.
Finally, add the almond extract to the mixture, stir well, and let it rest in the refrigerator for 1 hour.
Lightly toast the almonds in a dry Teflon pan. Set them aside.
Wash the cherries under cold water, dry them, and set them aside.
If the mixture is too thick, thin it with a little water or milk. In a Teflon pan greased with butter or oil, cook 8 thin pancakes.
As you go, stack them one on top of the other on a large plate and keep them warm.
Melt butter in a pan over medium-high heat until it begins to brown slightly, then add the cherries.
Sauté them for 2–3 minutes, shaking the pan so the fruit rolls around and softens evenly. After about a minute of sautéing, sprinkle them with sugar.
Serve the pancakes folded into quarters, two by two on a dessert plate.
Top with the cherries and sprinkle the dessert with slivered almonds.
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