2 cups whole milk
6 tablespoons unsalted butter, melted
1/2 teaspoon almond extract
3 cups all-purpose flour
1 (7- or 8-oz.) pkg. almond paste, crumbled
4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups dried cherries
1. Heat oven to 200°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 pancakes.
About 24 (4-inch) pancakes
PER PANCAKE: 170 calories, 7 g total fat (2.5 g saturated fat), 4.5 g protein, 24.5 g carbohydrate, 45 mg cholesterol, 150 mg sodium, 2 g fiber