Almond Pancakes With Sour Cherry Syrup

• 1/2 cup dried sweetened sour cherries
• 1 cinnamon stick
• 1/2 cup maple syrup
• 1 1/2 cups all-purpose flour
• 1/4 cup whole-wheat pastry flour
• 1/4 cup quick-cooking oats
• 2 teaspoons baking soda
• 1 teaspoon kosher salt
• 2 eggs, beaten
• 2 cups lowfat buttermilk
• 1/4 teaspoon almond extract (optional)
• Oil or butter, for greasing pan
• 1/2 cup sliced almonds, divided
• 1/2 cup nonfat plain Greek yogurt

1. In a small saucepan, bring cherries, 1/2 cup waterand cinnamon stick to a boil over high heat. Reduce heat; simmer 5 minutes. Stir in syrup; set aside to cool. In a bowl, whisk flours, oats, baking soda and salt. In another bowl, whisk eggs and buttermilk (and almond extract, if desired). Add wet ingredients to dry; stir batter until just combined. Heat a large nonstick pan over medium heat; brush with oil. Pour a scant 1/4 cup batter into pan; sprinkle with 1 1/2 teaspoons almonds. Cook pancake, flipping once, until golden brown, 2 minutes per side. Repeat with remaining batter. Serve pancakes with cherry syrup; top with a dollop of yogurt, if desired.

sour cherries, cinnamon, maple syrup, flour, wholewheat pastry flour, quickcooking oats, baking soda, kosher salt, eggs, buttermilk, almond, oil, almonds, nonfat plain

Taken from www.epicurious.com/recipes/food/views/almond-pancakes-with-sour-cherry-syrup-51136810 (may not work)