Pancakes are a weekend staple in our household. Sorry short-cut takers, but I do not believe in Bisquick. Pancakes are simple to make from scratch and adding your own ingredients allows you to change the recipe slightly to enhance new flavors.
|Girl with Cherries by Giovanni Ambrogio de Predis, ca. 1491-95|
Since cherries have just come into season, we find ourselves snacking on Bing variety most nights after dinner. This morning I wanted something a bit more exciting.
Cherries Jubilee was one of those fancy desserts that my parents would order for special occasions. I would delight at that moment when the waiter would add a splash of liqueur to the pan and voila, flambéed cherries.
Since I couldn't well justify having liqueur soaked cherries and vanilla ice cream for breakfast, I have adapted this dessert treat into pancake form.
- 1 cup all-purpose flour
- 1 tablespoon white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg beaten
- 1 cup milk
- 2 tablespoons vegetable oil
- 1/2 cup of whole fat Greek yogurt
- 1 teaspoon of Vanilla
- zest of 1 orange
- 1 cup of diced Bing cherries
- Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil, yogurt, vanilla and orange zest.
- Stir flour mixture into milk mixture; batter will be slightly lumpy. Fold in cherries.
- Heat a griddle over medium high heat and add one tablespoon of butter to cooking surface. Scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot with a large vat of real maple syrup and wash down with a big glass of milk.