2 tablespoons plus 2 teaspoons clarified unsalted butter (see Note)
How to Make It
In a small nonreactive saucepan, simmer the dried cherries in the wine over moderate heat until plumped, about 15 minutes. Drain the cherries and reserve the wine for another use.
In a large bowl, whisk the whole eggs with the oil, flour, salt, pepper, baking powder and 1/4 cup of water. Transfer to a food processor or blender and blend until smooth. Return the batter to the bowl. In a medium bowl, beat the egg whites until they hold stiff peaks. Using a spatula, fold them into the batter.
In a large heavy skillet, heat 2 teaspoons of the clarified butter. Gently stir the batter. Then make 3 pancakes using about 3 tablespoons of batter for each. Sprinkle about 8 cherries on each pancake and cook over moderately high heat until golden on the bottom, about 2 minutes. Turn the pancakes and cook on the second side for 1 minute. Transfer the pancakes to a baking sheet and keep warm. Repeat with the remaining butter and batter.
The pancake batter can be refrigerated for up to 2 hours. The clarified butter can be refrigerated for up to 2 months and frozen for up to 3 months.
To make clarified butter, begin with a little more butter than the recipe calls for. Melt the butter in a small saucepan over low heat. Using a spoon, skim the foam off the surface, then slowly pour the clear butter into a container, leaving the milky solids at the bottom of the pan.
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