I can’t quite believe it, this is my 100th post! Having started this blog in February (a late starting New Year’s resolution), I’ve somehow managed to write 100 posts. My aim was to write a post a week but I seem to have surpassed that four-fold. I love cooking, eating and writing about food; and I am getting there with taking photos that make it look edible and sometimes even appetizing! This recipe is a combination of my favourite pancake recipe (a gem I found courtesy of Orangette) and another recipe by Smitten Kitchen (Cherry Almond Dutch Baby). It was a lovely Saturday morning treat, I found Rainer cherries in our local supermarket and was excited to try them, and what worthier cause than breakfast?
Whilst not strictly paleo (especially not if you don’t eat dairy), they are at least gluten free.
- 2/3 cup of plain gluten free flour
- 1/3 cup of buckwheat flour
- 2 tsps of sugar (I like to use coconut palm sugar, paleo option)
- 1/2 tsp of salt
- 1/2 tsp of baking powder
- 1/4 tsp of baking soda
- 1 cup of buttermilk
- 1/4 cup of milk, or more if consistency needs thinning
- 0.25 tsp of almond extract
- 2 tbsp of butter, melted, plus extra butter for frying and greasing the pans (you could use ghee for the pans)
- 1 large egg, separated
- 1 cup of cherries, stones removed
- 0.25 cup of flaked almonds
- Icing sugar to sprinkle on top (optional, not paleo)
- Maple syrup or coconut yogurt to top your pancake. They taste great plain too, or with any other toppings you might like.
- Preheat the oven to 200°C and place some butter in the bottom of two 8-10 inch skillets or pie dishes. You’ll need at least one skillet or a frying pan to cook the cherries though.
- In a large bow mix the flours, sugar, salt,baking soda and baking powder.
- In a second smaller bowl mix the buttermilk, milk, almond extract and whisk in the egg whites.
- In a third small bowl mix the egg yolks and melted butter.
- Pour both wet mixtures into the large bowl with the dry ingredients and whisk until combined but only just, do no over-mix. You want a fairly thin batter, not watery but not thick.
- Melt some butter in a skillet and on a medium-high heat and cook the cherries for 2-3 minutes. Whilst the cherries are cooking place some butter in the other skillet/pie dish(es) and place it/them in the oven to melt the butter.
- Distribute the cherries evenly between the two skillets/pie dishes, followed by the batter.
- Top them with flaked almonds and place in the oven to cook for 15-20 minutes, until they become golden.
- Serve sprinkled with icing sugar, if you fancy, and with any toppings you’d like.