Adapted from a delicious old-fashioned pancake recipe.
What You’ll Need:
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 4 teaspoons baking powder
- 1 teaspoon real vanilla extract
- 1 tablespoon cinnamon
- 1 tablespoon brown sugar
- 1 1/2 cups milk
- 1 egg
- 4 tablespoons olive oil
- 1 tablespoon white sugar or Splenda
- 1 cup frozen pitted cherries
- large mixing bowl with beater/fork
- serving spoon
- cooking spray, preferably olive oil
- confectioner’s sugar (optional)
- maple syrup (optional)
What You Do:
1. Sift together the dry ingredients: Flour, baking powder, cinnamon, and brown sugar.
2. Create a well in the center and crack in an egg. Add the olive oil, milk, and vanilla extract. Beat until smooth.
3. Heat skillet on high heat. Cover evenly with olive oil cooking spray. Use the serving spoon to dish in about 1/4 cup batter for each individually sized pancakes. The batter will rise slightly as it cooks. Flip over with a spatula when the pancake begins to take shape and turns lightly brown. Remove each when thoroughly cooked.
4. Set pancakes off to the side. Keep pan heated and toss in the cherries. Allow to defrost and soften. Using the spatula, press down lightly on the cherries. When completely defrosted and cooking, add in the white sugar or Splenda. Lower heat and stir constantly to avoid browning or caramelization. Serve hot over pancakes.
This meal is very rich and sweet; truly dessert for breakfast and decadent on an indulgent weekend with a nice cup of tea.