Description
These pancakes are a feast for the eyes and taste buds with fluffy layers, bright pink syrup, juicy cherries, and fresh mint. Perfect for an indulgent weekend breakfast.
Ingredients
-
1 cup all-purpose flour (125g)
-
2 tablespoons sugar
-
1 teaspoon baking powder
-
½ teaspoon baking soda
-
¼ teaspoon salt
-
¾ cup buttermilk (180ml)
-
1 large egg
-
2 tablespoons melted butter (plus extra for cooking)
-
½ teaspoon vanilla extract
-
½ cup whipped cream (120ml)
-
¼ cup bright pink syrup (raspberry or strawberry)
-
½ cup fresh cherries, pitted
-
A few fresh mint leaves
Instructions
-
In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
-
Mix buttermilk, egg, melted butter, and vanilla extract in a separate bowl.
-
Fold wet ingredients into dry until just combined; lumps are fine.
-
Heat a skillet over medium heat and lightly brush with butter.
-
Pour ¼ cup batter per pancake; cook 2–3 minutes until bubbles appear, then flip and cook 1–2 minutes.
-
Stack pancakes on a plate, spoon whipped cream on top, drizzle pink syrup, scatter cherries, and garnish with mint.
-
Serve immediately and enjoy.