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
- 2 cups all purpose flour
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 3/4 cups milk
- 1/4 cup butter melted
- 2 teaspoons pure vanilla extract
- 1 large egg
Cheery pie filling:
- 4 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.
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon of vanilla extract
- 3 cups powdered sugar
- 1/3 cup butter softened
- 1 and 1/2 teaspoons vanilla
- 1 to 2 tablespoons milk
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.
Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth .
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.
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.
For the Cherry Filling:
Place cherries into a large saucepan. Add 1/2 cup honey (or sugar), lemon juice, cornstarch, vanilla extract, then stir to coat.
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.
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.
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.
Put it together:
Lay the pancakes flat. Add 1/4 cup of cheery filling in the center and fold the pancake over the filling.
Pour the frosting on top. Best if served warm.