These simple apple baskets are a fun Easter project for kids, and they’ll love eating them too (even though they’re healthy!). 

YIELD: 2 baskets

Recipe Development and Photography By: Williams-Raines

INGREDIENTS

Cherry Compote

  • 2 cups pitted and halved dark red cherries, fresh or frozen
  • 1/4 cup sugar
  • 1-2 teaspoon cornstarch, depending on desired consistency
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla

Lemon Poppy Seed Pancakes

  • 1 1/2 cups all purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 1/2 cups buttermilk
  • 3 tablespoons oil or melted butter
  • 1/2 teaspoon vanilla
  • 1 tablespoon lemon juice, plus the zest of one lemon
  • 1 tablespoon poppy seeds

Pancakes Cherry Compote

METHOD

Make the Compote

  1. Combine the cherries and sugar in a medium saucepan and bring to a boil.
  2. Reduce to a simmer and cook until the cherries soften and juices begin to reduce.
  3. Mix 1 teaspoon of cornstarch with 1 tablespoon of water to dissolve (NOTE: add an extra teaspoon of cornstarch for a thicker sauce if desired), add to the cherries, mix well and simmer for a minute or until the sauce thickens to your liking.

Make the Pancakes

  1. Mix the dry ingredients: flour, sugar, baking soda, baking powder, and salt, together in a large mixing bowl.
  2. In a separate bowl, whisk the eggs, buttermilk, oil, lemon juice, zest, and vanilla until combined.
  3. Add the wet ingredients to the dry ingredients and mix gently just until most of the flour is mixed in. Fold in the poppy seeds and mix until incorporated.
  4. Drop a scant 1/2 cup of batter onto a greased or nonstick skillet or griddle, preheated over medium-high heat. Cook a few minutes until the edges are bubbling and dry, then flip the pancake over, cook on other side for a few more minutes and transfer to a serving plate.
  5. Serve immediately topped with a spoonful of the cherry compote.
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