Semolina Yogurt Pancakes with Balsamic Sautéed Cherries and Toasted Almonds

Instructions

1. 1

   1. In a small skillet over medium heat, toast the sliced almonds for 2 to 3 minutes, stirring often, until golden and fragrant. Remove and set aside.

2. 2

   2. In a large bowl, whisk together the fine semolina, all-purpose flour, baking powder, salt, sugar, and ground cinnamon.

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   3. In another bowl, whisk the plain yogurt, milk, egg, melted butter, vanilla extract, and lemon zest until smooth.

4. 4

   4. Add the wet ingredients to the dry ingredients and mix just until combined. Let the batter rest for 10 minutes so the semolina can hydrate and thicken slightly.

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   5. While the batter rests, place the fresh pitted cherries in a medium skillet over medium heat. Add the balsamic vinegar and honey, and cook for 4 to 6 minutes, stirring gently, until the cherries are juicy and lightly glazed. Keep warm.

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   6. Heat a griddle or nonstick skillet over medium-low heat. If you want to keep the first pancakes warm, preheat the oven to 200 °F / 95 °C.

7. 7

   7. Lightly grease the skillet with a bit of extra butter. Spoon about 45 ml / 3 tbsp of batter per pancake into the pan. Cook each pancake for 2 to 3 minutes on the first side, until bubbles appear and the edges look set; flip and cook 1 to 2 minutes more until golden and cooked through.

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   8. Transfer the cooked pancakes to the oven at 200 °F / 95 °C if desired while you finish the remaining batter.

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   9. Serve the pancakes warm with the balsamic sautéed cherries, toasted almonds, and an extra drizzle of honey if desired.