Sour Cherry Pancakes

1. 1

   In a small nonreactive saucepan, simmer the dried cherries in the wine over moderate heat until plumped, about 15 minutes.

2. 2

   Drain the cherries and reserve the wine for another use.

3. 3

   In a large bowl, whisk the whole eggs with the oil, flour, salt, pepper, baking powder and 1/4 cup of water.

4. 4

   Transfer to a food processor or blender and blend until smooth.

5. 5

   Return the batter to the bowl.

6. 6

   In a medium bowl, beat the egg whites until they hold stiff peaks.

7. 7

   Using a spatula, fold them into the batter.

8. 8

   In a large heavy skillet, heat 2 teaspoons of the clarified butter.

9. 9

   Gently stir the batter.

10. 10

    Then make 3 pancakes using about 3 tablespoons of batter for each.

11. 11

    Sprinkle about 8 cherries on each pancake and cook over moderately high heat until golden on the bottom, about 2 minutes.

12. 12

    Turn the pancakes and cook on the second side for 1 minute.

13. 13

    Transfer the pancakes to a baking sheet and keep warm.

14. 14

    Repeat with the remaining butter and batter.

* Per serving · 4 servings · Values may vary.