Cherry Pancakes With Cherry-Maple Syrup

• 1 cup maple syrup
• 1 cup dried sour cherries, chopped
• 1 egg
• 1 1/2 cups buttermilk
• 1 1/4 cups all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons melted butter, cooled
• 1/2 cup chopped dried sour cherries

1. To make the syrup, bring the maple syrup to a boil in a medium-size saucepan.
2. Immediately remove from the heat and stir in the chopped cherries.
3. Let stand at least 8 hours or overnight in the refrigerator.
4. Strain.
5. To make the pancakes, whisk together the egg and buttermilk in a medium-size mixing bowl.
6. Sift together the flour, sugar, baking powder and baking soda, and combine with egg mixture.
7. Stir in the melted butter and the cherries.
8. Spoon the batter onto a hot griddle and cook until golden brown on both sides.
9. Repeat with remaining batter.
10. Warm the cherry syrup and place in a small pitcher.
11. Divide the pancakes among 4 plates and serve immediately, with the cherry syrup on the side.

maple syrup, sour cherries, egg, buttermilk, flour, sugar, baking powder, baking soda, salt, butter, sour cherries

Taken from cooking.nytimes.com/recipes/4279 (may not work)