Breakfast for dessert? Why of course you can! This gorgeous all-American crowd pleaser is every bit as delicious when the sun comes up as when the sun goes down. In summer, jewel toned stone fruit makes a humble plate of griddle cakes fit for a celebratory feast. When the season begins to change and the leaves fall from the trees substitute a combination of pears, apples, and cranberries for an equally pretty plate. If you happen to be making this recipe for supper and you happen to have a bit of champagne in your glass, do as our Portland, Oregon friends at Tournant do, and pour a bit of champagne over the bubbling fruit and let the magic of fermentation add to the complexity of the finished plate.
cuisine American
difficulty Simple
season Year Round
serves 4


  • 1 cup almond meal
  • 1 teaspoon baking powder
  • 2 tablespoons pure maple syrup
  • 2 large eggs
  • 4 large egg whites
  • 1 tablespoon sugar
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 peaches, split & pitted
  • 2 apricots, split & pitted
  • 12 cherries, split & pitted
  • 2 tablespoons unsalted butter
  • 1/2 cup labneh, strained greek yogurt, or crème fraîche
  • Champagne, optional


  1. Combine almond meal and baking powder in a large mixing bowl
  2. In another bowl, whisk eggs and add the maple syrup and 2 tablespoons olive oil.
  3. Stir the egg mixture into the dry ingredients. Do not overmix.
  4. In a separate bowl, or in the bowl of an electric stand mixture, whisk egg whites and sugar until soft peaks form.
  5. Gently fold the eggwhite mixture into the almond meal batter.
  6. Spoon silver dollar sized cakes onto a lightly oiled OFYR outer ring. Cook for 2 minutes per side, or until the cakes are golden brown. 
  7. Pour honey onto medium hot OFYR outer ring and cook until foaming and just starting to caramelize.
  8. Add fruit cut side down and cook for 2 to 3 minutes, or just until juices are released and fruit is beginning to soften. Add butter and swirl with a wooden spoon to combine. 
  9. Serve fruit hot atop griddle cakes, dolloped with labneh or strained greek yogurt and garnished with any edible garden or wild flowers.