Semolina Lemon Griddle Cakes with Gingered Cherries and Yogurt Cream

Instructions

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   1. In a medium bowl, whisk together the fine semolina, all-purpose flour, baking powder, fine salt, and sugar until evenly combined.

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   2. In another bowl, beat the eggs with the milk, melted butter, lemon zest, 1 tbsp (15 ml) lemon juice, and vanilla extract.

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   3. Pour the wet ingredients into the dry ingredients and stir just until combined. Let the batter rest for 10 minutes so the semolina can hydrate and thicken slightly.

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   4. While the batter rests, place the fresh pitted halved cherries, grated fresh ginger, and honey in a small skillet. Cook over medium heat for 4 to 5 minutes, stirring gently, until the cherries release their juices and turn glossy. Remove from the heat.

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   5. In a small bowl, stir the plain Greek yogurt with 1 tablespoon of the warm cherry juices from the skillet to make a silky, lightly tinted cream. Set aside.

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   6. Heat a griddle or nonstick skillet over medium heat, about 350°F / 175°C surface temperature. Lightly grease with the neutral oil or a little extra butter.

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   7. Portion the batter into griddle cakes using about 3 tablespoons of batter for each one. Cook for 2 to 3 minutes per side, until bubbles form on top and the cakes are golden. Adjust the heat if they brown too quickly.

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   8. Transfer the cooked griddle cakes to a warm plate. If you want to keep them hot, place them in the oven at 200°F / 95°C while you finish the remaining batter.

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   9. Serve the semolina lemon griddle cakes with the yogurt cream, the gingered cherries, and the chopped pistachios on top.

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    10. Finish with a little more zest from the same lemon if desired and serve right away.