In addition to the usual bad weather must-haves like milk, eggs, bread, and batteries, I've also made sure to stock up on butter, flour, and cherries. Cherries, cherries, cherries. You know, just the necessities.
If you can find fresh, local cherries, this is the time to buy them! I found them for $0.99/pound last weekend and bought...ahem...7 pounds of them. Yeah, I know. But come on people. It's one time a year that I can get these tasty gems so fresh and inexpensively!
And if you can stand to take a few minutes to pit them all, you're in for a treat. I recommend setting up a little pitting station for yourself, and a cherry pitter is very helpful — but a knife and your soon-to-be magenta fingertips will do the trick too.
I don't usually make pancakes at home or order them in restaurants, but these pancakes are just that tasty. They are so light, delicately sweet, and fluffy, and the cherries — oh the cherries. I didn't think these needed any butter or syrup, but you be the judge!
Cherry Pancakes (serves 2-3 people; about 12 3-inch pancakes)
Ingredients:
3/4 cup flour
1 tbsp. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1/8 tsp. cinnamon
3/4 cup milk
1 egg
1 tbsp. butter, melted
1 1/2 tsp. honey
1/4 tsp. vanilla extract
1 cup pitted and halved cherries
Butter or cooking spray for griddle
Directions:
Combine flour, sugar, baking powder, salt, and cinnamon in a medium bowl.
Then in a separate bowl, combine milk, eggs, butter, honey, and vanilla in a separate, small bowl. Add wet ingredients to the dry ingredients and fold until just combined. Allow for clumps.
Let the batter sit for about 10 minutes while you pit your cherries. (Fun fact: Letting the batter sit for this time allows the gluten time to relax, and air bubbles will slowly work their way out (you'll see them surfacing). This steps gives you a texture that is delicate and delightful instead of chewy.) After the 10 minutes, give your batter one final stir.
Heat a griddle or skillet with cooking spray or butter over medium heat. Once hot enough, pour batter into small circles and add cherries on top of the pancakes. When you see bubbles popping up in the pancakes, flip them over (a few minutes). Then, after another couple of minutes, and once golden brown on both sides, remove from skillet and repeat with remaining batter.
1 tbsp. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1/8 tsp. cinnamon
3/4 cup milk
1 egg
1 tbsp. butter, melted
1 1/2 tsp. honey
1/4 tsp. vanilla extract
1 cup pitted and halved cherries
Butter or cooking spray for griddle
Directions:
Combine flour, sugar, baking powder, salt, and cinnamon in a medium bowl.
Then in a separate bowl, combine milk, eggs, butter, honey, and vanilla in a separate, small bowl. Add wet ingredients to the dry ingredients and fold until just combined. Allow for clumps.
Let the batter sit for about 10 minutes while you pit your cherries. (Fun fact: Letting the batter sit for this time allows the gluten time to relax, and air bubbles will slowly work their way out (you'll see them surfacing). This steps gives you a texture that is delicate and delightful instead of chewy.) After the 10 minutes, give your batter one final stir.
Heat a griddle or skillet with cooking spray or butter over medium heat. Once hot enough, pour batter into small circles and add cherries on top of the pancakes. When you see bubbles popping up in the pancakes, flip them over (a few minutes). Then, after another couple of minutes, and once golden brown on both sides, remove from skillet and repeat with remaining batter.
Click here for a printable recipe!
Why oh why didn't we get cherries at the store for this stay-at-home weekend?? Dang-it! They look fabulous!
ReplyDeleteThey were delicious!! :)
ReplyDelete