April Bloomfield Cherry and Almond Pancakes with Brandy Syrup

April Bloomfield is the chef and co-owner of a trio of hot-as-they-come New York City restaurants: The Michelin Star restaurant The Spotted Pig, The Breslin another meat-centric enterprise and The John Dory Oyster Bar focusing on seafood both at the Ace Hotel. Each of these restaurants offer a dining-with-benefits experience with exceptionally flavourful and decadent cooking.

In Birmingham, England where she grew up she had wanted to be in the police force but ended up following in her two sisters footsteps. She began her culinary career at London’s Kensington Palace and then went on to Bibendum and River Cafe where many a great chef was born. She went to the United States where she landed a job at Alice Watters’ Chez Panisse in Berkeley, California. The Spotted Pig, which opened in 2004, is a meat-centric gastropub specializing in seasonal British and Italian cuisines which she co-owns with its famous owners Jay-Z and Mario Batali and her partner Ken Friedman. Her cookbook A Girl and Her Pig was released April 10th of this year. I love this article from The Eater about her cookbook with some excellent recipes as well.  Thee is no doubt she deserves her place on the Gourmet Live's 50 Women Game Changers.

  

Whether you agree or disagree with the authors chosen fifty and their order it has been an enjoyable and creative outlet to cook from the masters and those we admire with a group of dedicated ladies. There have even been a few successful bloggers on "the list". We have checked out books from the library, borrowed cookbooks from friends, surfed the Internet and browsed our own cookbook collections seeking that one recipe that will highlight that weeks outstanding woman. This group is spearheaded by my favourite well-travelled blogger Mary of One Perfect Bite who back in June 2011 invited bloggers to travel along on a culinary journey throughout the year. It is still not too late to join in in 2012.


Let's see what we have been up to with our 43rd Game Changer....

Mary of One Perfect Bite - The Breslin Pancakes with Orange Syrup

Val of More Than Burnt Toast - Cherry and Almond Pancakes with Brandy Syrup
Taryn of Have Kitchen, Will Feed - Banoffee Pie
Heather of Girlichef - Warm Bacon and Egg Salad
Miranda of Mangoes and Chutney - Cauliflower and Anchovy Orrechiette
Jeanette at Jeanette's Healthy Living - Lyon-Style Chicken with Vinegar Sauce
Kathleen Van Bruinisse at Bake Away with Me - Devilled Eggs
Barbara of Moveable Feasts - Banoffee Pie
Veronica of My Catholic Kitchen - Devilled Eggs
Alyce of More Time at The Table - Lamb Burgers
Amrita of Beetle's Kitchen Escapades Parmesan and Fontina Beignets
Jill at Saucy Cooks Blueberry and Almond Pancakes with Vanilla Infused Maple Syrup
Sarah at Everything in the Kitchen Sink- Roasted Red Onions with Green Pea Pesto

These pancakes are amazing and the brandy syrup goes so well with the sweet yet tart fruit. I had some canned cherries but if cherries are out of season use blueberries.

**Cherry and Almond Pancakes with Brandy Syrup**

by April Bloomfield

For the syrup

100g (3½oz) sugar

50ml (2fl oz) brandy

½ vanilla pod, split

For the pancakes

450g (1lb) cherries, pitted

90g (3oz) white polenta

40g (1½oz) almonds, toasted until golden brown then ground in a food processor

70g (2½oz) flour

½ teaspoon bicarbonate of soda

½ teaspoon baking powder

35g (1¼oz) sugar

pinch of salt

235ml (8fl oz) buttermilk

50g (5½oz) ricotta

½ tablespoon lemon zest

5½ teaspoon sour cream

1 egg, separated

½ teaspoon butter

Whipped Cream if desired

First prepare the syrup.

Place the ingredients in a pan and bring to the boil. Be careful – it may flame. Cook on a high heat for four minutes then take off the heat and allow to cool.

Divide the cherries into two piles. Chop the first lot into halves, and the second lot into quarters. Set aside the halves, and put the quarters in a large bowl. Add all the other pancake ingredients, except the egg white and butter, and stir until well combined. Whisk the egg white until it holds stiff peaks. Stir one third into the batter. Then fold in the second third until just combined. Repeat with the final third. Do not over-mix – there should be traces of egg white visible in the batter. This will give it an airy texture when cooked.

Heat the butter in a non-stick or cast-iron frying-pan. Pour in the batter in 10cm (4in) circles and allow to brown on one side. The pancakes will firm up and little air bubbles will form on top, signalling they are ready to be flipped. Turn them over and continue to cook until firm to the touch. When they are done, wrap them in a teatowel and leave in a warm place, such as the oven on its lowest setting, while you cook the rest. You should get 12 pancakes in all.

Place three pancakes on each plate, top with halved cherries, drizzle with brandy syrup and serve, adding whipped cream if desired.

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