In honor of George Washington and the cherry tree and President's Day and all that sort of thing. I don't make these often enough, because I never seem to have dried cherries and almonds in my cupboard at the same time, but they really are worth it. I love the flavors of almonds and cherries together!!
Monday, February 16, 2009
(Sorry for the horrid photo, some days just are NOT picture-taking days around here...)
You can make a cherry-syrup with canned, dark cherries if you want, My kids prefer a little powdered sugar. I don't always make heart-shaped pancakes, I have little luck with them (as you can see from my picture), but since it was a lazy, happy, sleep-in vacation day and just past Valentine's I decided to attempt some creativity and indulge my kids.
1/2 cup dried cherries
1/2 tsp almond extract
1/2 cup blended silken tofu
1 1/4 cups soy milk
1 Tbsp. melted margarine
2 cups all-purpose flour or whole wheat pastry flour or a mixture that you like
4 teaspoons baking soda
1/2 teaspoon salt
1/2 cup raw almonds, ground to a paste with 2 tablespoon sugar in food processor
Chop dried cherries coarsely. Pour enough hot (almost boiling) water over them to just cover. Add almond extract and stir well. Let sit 10 min. while mixing rest of ingredients.
Mix liquid ingredients (tofu, milk, margarine) in one bowl and the dry ingredients (flour, soda, salt, almonds) in another.
Gradually add liquids to dry until well mixed. Add more soymilk if batter is too thick, more flour if batter is too thin. Drain cherries very well (I actually squeeze them with my hand a bit) and add to pancake batter.
Heat griddle or large nonstick skillet over medium heat until hot; oil griddle.
Ladle batter by scant 1/4 cupfuls onto griddle, spreading to 4-inch rounds. Cook 2 1/2 minutes or until bubbles break surface of pancakes. Turn; cook 2 minutes or until golden brown. Place in oven to keep warm while cooking remaining pancakes