Brunching: Cherries Jubliee Pancakes

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. 

 Ingredients

• 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  

Directions

1. Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil, yogurt, vanilla and orange zest.
2. Stir flour mixture into milk mixture; batter will be slightly lumpy.  Fold in cherries.
3. 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.