Yum, pancakes! Traditionally made with blueberries but I decided to mix it up with some of the lovely cherries on sale in my local supermarket. If you don’t want to deal with pitting sweet cherries, you can find them canned. Look for the sweet cherries in light syrup and make sure to drain off the syrup and pat dry before using.
Cherries and almonds are a great combination. If you don’t have almond extract, you can substitute vanilla.
It’s important that you allow the batter to rest and hydrate for about 10 minutes. This is a good time to heat up your griddle.
Sweet Cherry Pancakes
(makes 14-16 4″ pancakes)
1 1/4 cups + 3 Tablespoons rolled oats
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 Tablespoons light brown sugar
1 3/4 teaspoons baking powder (2 1/4 tsp. at sea level)
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs
3 Tablespoon butter, melted and cooled to warm
1 teaspoon almond extract
1/2 pound sweet cherries, pitted & cut into 1/2’s or 1/4’s
non-stick cooking spray
Process 1 1/4 cups rolled oats the food processor until finely ground. Transfer to a large bowl. Add rest of oats, all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, and salt. Whisk to combine.
Whisk together buttermilk, eggs, butter, and almond extract. Add to dry ingredients and mix until just combined. Fold in cherries. Set aside while you heat up the griddle.
Heat up griddle over medium heat. When the griddle is hot (a drop of water will skitter across it), spray with cooking spray. To make 4″ pancakes, drop about 1/4 cup of batter onto griddle. They are ready to flip when the bottom is a rich brown, the edges are set, and bubbles pop and set on the surface. Cook until rich brown. Serve hot, preferably straight out of the griddle, with maple syrup (because it’s so yummy). These can be refrigerated and reheated in the toaster oven or microwave oven but they are never as good as hot out of the griddle.
Based on a recipe from Cook’s Illustrated