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Folded Cherry Pancakes

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Folded Cherry Pancakes. OMG delicious. Pancakes have never tasted better. A Homemade pancake recipe with a cherry center and topped with frosting.

Folded Cherry Pancakes
: My Honeys Place
Ingredients
Pancakes:
  • cups  all purpose flour
  • 1/4  cup sugar 
  • teaspoons  baking powder
  • 1/4  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 1 and 3/4 cups milk
  • 1/4  cup  butter  melted
  • teaspoons  pure vanilla extract
  • large egg
Cheery pie filling:
  • cups  whole pitted fresh sweet cherries — about 2 pounds with pits or 1 and 1/2 pounds pitted or frozen thawed pitted cherries.
  • 1/2  cup  honey or sugar.
  • tablespoon  freshly squeezed lemon juice
  • 1/4 teaspoon of vanilla extract
Frosting:
  • 3 cups powdered sugar
  • 1/3 cup butter softened
  • 1 and 1/2 teaspoons vanilla
  • 1 to 2 tablespoons milk
Instructions
Pancakes:
  1. Combine together the flour, sugar, baking powder, baking soda and salt in a large-sized bowl. Make a well in the center and add the milk, slightly cooled melted butter, vanilla and egg. Mixture needs to be thin.
  2. Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth .
  3. Heat a nonstick pan over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of ladle.
  4. When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
  5. For the Cherry Filling: 
  6. Place cherries into a large saucepan. Add 1/2 cup honey (or sugar), lemon juice, cornstarch, vanilla extract, then stir to coat.
  7. Turn on the heat to medium. Cook the filling, stirring often, until glossy and thickened, about 5 to 10 minutes. Remove pan from the heat and let the filling cool slightly.
  8. Frosting:
  9. In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
  10. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
  11. Put it together:
  12. Lay the pancakes flat. Add 1/4 cup of cheery filling in the center and fold the pancake over the filling.
  13. Pour the frosting on top.  Best if served warm.

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