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Brandy Cherry Compote on Almond Flour Pancakes

Brandy Cherry Compote on Almond Flour Pancakes

Stacey Thimmes - The Sugar Coated Cottage
Brandy Cherry Compote on Almond Flour Pancakes. Plump, juicy cherries soaked and simmered in warm comforting Brandy. Then laid a top a stack of almond flour pancakes with whip.
5 from 1 vote
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Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Breakfast
Servings 10 -12 pancakes

Ingredients
  

  • BRANDY CHERRY COMPOTE:
  • 2 cups frozen cherries thawed and juice reserved.
  • 1 cup Brandy or enough to cover cherries
  • 3 Tbsp sugar
  • ALMOND FLOUR PANCAKES:
  • 2 cups almond flour I used King Arthur
  • 1/4 cup gluten free flour I used King Arthur
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 Tbsp sugar
  • 2 large eggs
  • 2 Tbsp melted unsalted butter
  • 2/3 cup milk
  • 1 tsp vanilla
  • GARNISH:
  • Whipped cream and fresh cherries

Instructions
 

  • COMPOTE:
  • Thaw cherries completely and reserve cherry juice, you'll need it.
  • Place cherries in shallow bowl/dish and pour the brandy over them, you'll need enough Brandy to coat them. Let sit over night or at least 4 hours.
  • Transfer cherries and brandy to a medium sauce pan, add in the cherry juice and sugar. Stir.
  • Simmer on low/medium for 10-15 minutes or until liquid is reduced by half.
  • Let cool and transfer to serving dish or bowl.
  • This can be made the day before and refrigerated and rewarmed when needed.
  • Makes 3/4 to 1 cup compote.
  • PANCAKES:
  • Get pan ready with oil.
  • In a medium bowl add in all the dry ingredients and stir to combine.
  • In large bowl add in all the wet ingredients, mix to combine.
  • Whisk the dry ingredients into the wet ingredients until completely combined.
  • Let set for 10 minutes.
  • In the mean time heat pan and oil on medium heat.
  • Pour scant 1/4 cup batter into hot pan, cook pancakes 1-2 minutes, until tops are bubbly and edges are dry and bottom golden brown.
  • Flip and cook another 1-2 minutes until other side is golden brown.
  • Repeat until all batter is used.
  • PLATING AND GARNISH:
  • Stack pancakes as desired, garnish with whipped cream and place a dollop of compote with juice on top along with a few fresh cherries (optional).
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