Sour Dough Flapjacks with Warm Cherry Sauce
- Yield 6 to 8 servings
Make these for a delicious Sunday breakfast.
- 1 1/2 cups sugar
- 3 tablespoons cornstarch
- 2 -- (20-ounce can sour or tart pitted cherries
- 1/2 cup margarine
- 2 packages dry yeast
- 1/2 cup warm water
- 2 -- eggs, beaten
- 3 cups milk
- 4 cups biscuit baking mix
- For cherry sauce. Mix sugar and cornstarch with juice from cans of cherries in medium-sized heavy saucepan. Cook over low heat and stir constantly until mixture begins to thicken. Add cherries and margarine and continue to stir until margarine is melted. Keep warm while preparing pancakes.
- For the Flapjacks. Soften dry yeast in warm water in a small cup and set aside. In large bowl, place beaten eggs and add milk and biscuit baking mix, stirring until blended; add dissolved yeast. Cover bowl with thin towel and set in warm place to rise for 1 1/2 hours. Do not stir mixture during this time. Heat griddle. Lift large spoonful, one at a time from the bottom of the bowl and place on griddle. Allow to brown and turn. Serve with syrup, honey or warm cherry sauce.
Note: You can keep pancakes warm until ready to serve by placing them on a plate or baking dish in a 200F oven. Layer paper towels between them to absorb steam and keep them from getting soggy.
Recipe reprinted with permission from Café Oklahoma’s Casual Recipes for the Casual Sooner Lifestyle, Bon Appetit Y’all (Café Oklahoma, Midwest City, Oklahoma, 2006).