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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Recipe Information
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)
Instructions
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate bowl, whisk together the milk, egg, melted unsalted butter, vanilla extract, and almond extract until well combined.
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.
Fold the cherries gently into the batter, ensuring they are evenly distributed.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with vegetable oil or butter.
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.
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.
Transfer the cooked pancakes to a plate and keep them warm while you cook the remaining batter.
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
Calories |
1699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 2294 mg | 100% | |
| Total Carbohydrate | 234.5 g | 85% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 72.9 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 402 mg | 31% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1036 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
