Happy Birthday Mom! I hope you enjoyed your day at the wineries yesterday. Here is some virtual breakfast for you…enjoy!
Earlier this week, I bought some cherries at the grocery store. They were $2.99 per pound, which I thought was awesome, but of course, my bag was way over 1 pound, so when I printed out my little ticket at the scale, I had a bit of sticker shock. Oh well, I guess with that many cherries, it was time to start getting creative. I knew I wanted to make this pancake recipe that I saw on Prevention RD, and then I figured we would snack on a bunch throughout the week, which would finish up the bag. I told Joel that I bought them as soon as I got home from the store, but he must have forgotten because when I opened the fridge this morning to make breakfast, the whole bag was still in the crisper, completely untouched. I guess that means I get to make more cherry goodness throughout the week! I pulled out the cherry pitter (first time using it on cherries!) and got to work. If you haven't used a cherry pitter before, do yourself a favor and pit the cherries into the sink because the cherry juice sprays all over. My sink looked like a war zone when I was done! The pancake came together with ease and was done cooking in no time. There is something about the flavor of cherries when they have been cooked; I like cherries raw (?) but cooked cherries have such an amazing flavor! That, paired with the crunch of the almonds on top, made for a delicious breakfast!
1 tablespoon + 1 teaspoon Butter, divided
1/2 cup Milk
1 teaspoon Vanilla Extract
1/2 cup Whole Wheat Flour
1 tablespoon Sugar
1/8 teaspoon Salt
Pinch of Ground Cinnamon
1 pound Cherries, pitted and halved (if frozen, be sure they are thawed and drained)
1/4 cup Almonds, sliced
Confectioners' Sugar, for garnish (optional)
Preheat the oven to 450 degrees. Place 1 teaspoon of butter in a 10-inch ovenproof skillet (cast iron or nonstick) and transfer to the oven to melt the butter. Melt the remaining 1 tablespoon of butter in a small pan or in the microwave. Transfer to a medium bowl and whisk in the edges, milk, and vanilla. Add the flour, sugar, salt, and cinnamon and whisk to combine. Remove the pan from the oven and tilt to coat the bottom with the melted butter. Add the cherries in a layer. Pour the batter over the cherries and sprinkle with almonds. Bake the pancake until golden brown and a toothpick inserted in the center comes out clean, about 15-20 minutes. Let it cool for 5 minutes, then cut it into 4 wedges. Sprinkle the top with confectioners' sugar, if desired.
*As with all of her recipes, for nutrition information, see Nicole's post