Lemon Oat Cloud Pancakes with Sautéed Cherries and Light Vanilla Cream

Instructions

1. 1

   1. In a medium bowl, whisk together the ground oats, all-purpose flour, 15 g sugar, baking powder, and salt.

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   2. Separate the eggs. In another bowl, whisk the yolks with the milk, 90 g plain yogurt, melted butter, lemon zest, 15 ml lemon juice, and 2.5 ml vanilla extract.

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   3. Add the wet ingredients to the dry ingredients and mix just until no dry spots remain. Let the batter rest for 5 minutes so the oats can hydrate.

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   4. In a clean bowl, beat the egg whites with the remaining 10 g sugar until soft peaks form. Fold them into the batter in two additions to keep the mixture airy.

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   5. For the cream, stir together the remaining 90 g plain yogurt, 15 ml honey, the remaining 15 ml lemon juice, and the remaining 2.5 ml vanilla. Chill until ready to use.

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   6. Heat a large skillet or griddle over medium-low heat. If using the oven to keep the pancakes warm, preheat it to 200°F / 95°C. Lightly grease the surface with a little butter.

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   7. Pour about 60 ml (1/4 cup) of batter per pancake onto the skillet. Cook for 2 to 3 minutes per side, until bubbles appear on top and the pancakes are golden and cooked through in the center. Transfer them to the 200°F / 95°C oven while you cook the rest.

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   8. In a small skillet over medium heat, cook the cherries with the remaining 15 ml honey, the cinnamon, and 1 tablespoon of their released juices for 3 to 4 minutes, until glossy and slightly softened but still holding their shape.

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   9. Serve the pancakes stacked with the light vanilla cream, the sautéed cherries, and the chopped pistachios on top.

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    10. If desired, finish with a little extra lemon zest just before serving.