Cherry Pancakes with Hibiscus Honey Syrup
Fresh cherry pancakes with orange zest and homemade hibiscus honey syrup.
Equipment
- pancake griddle pan or flat pan
Ingredients
Cherry Pancakes
- 1 cup All-purpose flour
- 1 cup Whole milk
- ½ cup Cherries pitted and chopped
- 2 tablespoons Light brown sugar
- 2 teaspoons Baking powder
- 2 tablespoons Oil - for pan or griddle
- 1 tablespoon Orange zest - from one medium orange
- 1 Egg
- 1 teaspoon Vanilla extract
- ½ teaspoon Salt
Hibiscus Honey Syrup
- 2 cups Hot water
- 1 cup Clover honey
- 3 Hibiscus tea bags
- 2 tablespoons Slurry - mixture 1 tablespoon water and one tablespoon corn starch
Instructions
Cherry Pancakes
- Pit and chop about a cup of cherries. It should yield about ½ a cup. Set aside.
- Place flour, brown sugar, baking powder and salt into a large mixing bowl and whisk together until well combined.
- In a separate bowl mix milk, egg, vanilla extract and orange zest. Once combined add it to the dry ingredient and blend well. Mix in the cherries.
- For each pancake, place three ounces of batter onto a hot lightly oiled griddle or flat non-stick pan. I used a three-ounce ice cream scooper. Flip pancake when it releases easily from pan and continue to cook until golden brown.
Hibiscus Honey Syrup
- Make Ahead- Place three hibiscus tea bags into the hot water and let them steep for about 15 minutes.
- Place the tea into a sauce pan and bring to a boil on high heat. Reduce heat to medium and let the tea reduce to about 1 cup. It will take about 12-14 minutes. Reducing the tea will enhance and intensify the hibiscus flavor. Add the honey and stir until the honey is melted.
- Bring back to a quick boil and add two tablespoons of slurry. Mix well and remove from heat. Let completely cool before placing it in the refrigerator. Serve room temperature.