Buttermilk Pancakes with Golden Syrup and Cherries

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Pancakes are a perfect way to start your day, and they’re ideal for a sweet breakfast on a hot summery day. If unavailable add a tablespoon of vinegar or lemon juice for each cup of milk, and use in place of the buttermilk. The egg whites are beaten separately and are folded at the end to ensure extra fluffy pancakes. Enjoy served warm with golden syrup, butter, and cherries or any fresh fruit of your choice.

 

Ingredients:

 

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 tbsp sugar

2 large eggs, separated

2 1/2 cups buttermilk (labn rayeb)

4 tbsp unsalted butter, melted

1/2 cup cherries, pitted, plus more for serving

Warm golden syrup and butter, for serving

 

 

Method:

1. Combine the flour, baking powder, baking soda, salt, and sugar in a large bowl and mix to combine.
2. In another clean bowl, beat the egg whites until stiff peaks form. In another bowl, whisk egg yolks, buttermilk, and the melted butter that has cooled slightly. Fold in egg whites till just combined. Add dry ingredients and fold till no particles of flour are visible. Make sure you don’t over mix it or you risk developing gluten in the flour, thus making the pancakes tough and not fluffy.
3. Heat a non-stick pan or griddle over medium heat and add a touch of oil. Spread the oil with a paper towel until no visible oil remains. Use 1/4 cup of batter per pancake and cook for 2 minutes on each side or until golden brown. Before you flip, you could add some pitted cherries, which will make them cherry stuffed pancakes. Serve with golden syrup, butter, and more fresh cherries on top.