There’s nothing better than fresh pancakes on a Saturday morning, and this is a great basic recipe. With tart and sweet dried cherries, whole wheat flour and a hint of lemon zest, these are the perfect family treat. Perfect fortification for a chilly winter day.
With room for variation and made with whole wheat pastry flour, this pancake recipe is versatile enough for whatever ingredients you happen to have. Feel free to sub any type of dried fruit, more zest or use yogurt or buttermilk in place of the milk. Fresh fruit would also be a welcome addition, but I recommend not using more than 1 cup of fresh fruit, and maybe reducing the milk slightly. You can always add more milk if you need it.
Whole Wheat Pancakes with Dried Cherries
2 tablespoons butter, plus more for pancake cooking
1 cup dried cherries, preferably with no added sugar
1 cup whole wheat pastry flour
1 cup unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
2 eggs, beaten
1 1/4 cup milk
1 tablespoon lemon zest
Melt the butter. In a small bowl, pour the hot butter over the dried cherries and set aside.
Preheat your skillet or frying pan over medium-high heat.
In a medium mixing bowl, combine the flours, baking powder, salt and sugar. In another bowl, lightly beat the eggs, and then stir in the milk and zest. Mix the wet ingredients into the dry, and then fold in the butter and cherries.
Drop some butter onto the hot skillet, and adjust heat down if needed. Spoon
1/4 teaspoon 3 tablespoons batter onto the skillet for each pancake. Cook the first side until small bubbles appear throughout the pancake, roughly 3-4 minutes. Then flip and cook until the pancake stops steaming, roughly 2-3 minutes.
Keep cooked pancakes in a warm oven. Serve with warm maple syrup and room temperature butter.