4 eggs
2 cups whole milk
6 tbs unsalted butter, melted
1/2 tsp almond extract
3 cups all purpose flour
1 (7 or 8 oz pkg) almond paste, crumbled
4 tsp baking powder
1/2 tsp salt
1 1/2 cups dried cherries

1. Heat oven to 200 degrees F. Whisk eggs and milk in large bowl until blended. Whisk in butter and almond extract until well blended. Pulse flour, almond paste, baking powder and salt in food processor until texture of coarse meal. Stir flour mixture into egg mixture just until combined. Stir in cherries.

2. Heat griddle or large nonstick skillet over medium heat until hot; oil griddle. Ladle batter by scant 1/4 cupfuls onto griddle, spreading to 4-inch rounds. Cook 2 1/2 minutes or until bubbles. Break surface of pancakes. Turn, cook 2 minutes or until golden brown. Place in oven to keep warm while cooking remaining pancaces.

Makes about 24 (4-inch) pancakes.

Sent in by Sean Jordan