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Delightful Cherry Pancakes with Almond Crunch

Cherry Pancake with Almonds made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 cup fresh cherries pitted and halved
  • 1/4 cup sliced almonds

Method
 

  1. In a large mixing bowl, combine the flour, baking powder, sugar, and salt.
  2. In another bowl, whisk together the milk, egg, and melted butter until well combined.
  3. Pour the wet ingredients into the dry ingredients and gently stir until just combined, being careful not to overmix.
  4. Fold in the cherries and sliced almonds to the pancake batter.
  5. Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
  6. Pour 1/4 cup of batter for each pancake onto the skillet, cooking until bubbles form on top, about 2-3 minutes.
  7. Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.
  8. Transfer the cooked pancakes to a plate and keep warm while repeating with the remaining batter.
  9. Serve the pancakes warm, topped with additional cherries, almonds, and a drizzle of syrup if desired.