Curtis Stone Dura-Electric, Usage Instructions

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26
FLUFFY PANCAKES WITH CHERRIES
AND HONEY BUTTER
Serves: 4
Prep Time:
10 minutes
Cook Time:
15 minutes
Make-Ahead: Honey butter can be made up to 3 days ahead, covered and
refrigerated. Bring to room temperature before using.
12 oz. red cherries, halved, pitted
1/2 cup sugar, divided
1 tbs. fresh lemon juice
8 tbs. unsalted butter: 6 tbs. softened, 2 tbs. melted, plus more for griddle
2 tbs. honey
2 1/2 cups unbleached all-purpose flour
2 1/2 tsp. baking powder
3/4 tsp. baking soda
2 1/2 cups buttermilk
2 large eggs, separated
3/4 tsp. pure vanilla extract
INGREDIENTS
1.
In medium bowl, toss cherries, 3 tbs. sugar, and lemon juice. Let stand at
room temperature, stirring occasionally, for 30 minutes, or until juices form.
2.
Meanwhile, in small bowl, using an electric handheld mixer, beat 6 tbs.
softened butter, honey, and a pinch of salt for about 3 minutes, or until light
and airy.
3.
In large bowl, whisk remaining sugar, flour, baking powder, baking soda,
and 1/2 tsp. salt. In medium bowl, whisk buttermilk, 2 tbs. melted butter,
egg yolks, and vanilla. Whisk buttermilk mixture into flour mixture just until
blended but with some lumps remaining. In another medium bowl, whisk egg
whites until stiff peaks form. Gently fold egg whites into batter.
4.
Heat the Electric Skillet on MEDIUM-HIGH heat on dial setting. Melt some
butter over skillet. Working in batches and using about 1/3 cup of batter for
each pancake, ladle batter into skillet and cook for about 2 minutes per side,
or until pancakes puff, become golden brown, and are just cooked through.
5.
Serve pancakes immediately with honey butter and cherries.
METHOD