Monday, June 6, 2011

Cherry Buttermilk Pancakes

On Memorial Day weekend, I went to Magnolia Cafe in Austin for the first time. This place is somewhat "famous" for having been featured on Diners, Drive-ins, and Dives. I've been wanting to try the breakfast there for awhile. The day we went, they had Cherry Buttermilk pancakes as the special of the day. I had never had cherries in pancakes before, so I gave it a try. Delicious. So I decided to try to recreate them at home. Score! Perfect cherry pancakes!

Cherry Buttermilk Pancakes, makes 4 cakes

2 T unsalted butter
1 c all-purpose flour
1/8 cup sugar
1-1/4 t baking powder
1/4 t baking soda
1/4 t salt
1 cup buttermilk
1 egg
1 cup cherries, pitted and halved
Cooking spray

Melt the butter in a small bowl in the microwave.

In a medium bowl, whisk the flour, sugar, baking powder, baking soda, and salt. In a small bowl, whisk the buttermilk and eggs. Pour the wet ingredients into the dry ingredients. Whisk gently, add the melted butter and mix just until the batter is evenly moistened (there will be lumps). Fold in cherries. Let the batter rest while you heat the griddle or skillet.

Heat a griddle or a skillet over medium heat (or set an electric griddle to 375°F) until drops of water briefly dance on the surface before evaporating. Lightly spray with cooking spray. Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake, spacing them about 1 inch apart. Let cook undisturbed until bubbles rise to the surface and the edges look dry, 1 to 2 minutes. Check the underside of each pancake to make sure it’s nicely browned; then flip. Cook until the second side is nicely browned, about 1 minute more. 

Optional: serve with maple syrup and/or butter.


1 comment:

  1. I just said to the Hubby this morning that I wanted to find some recipes that require buttermilk. He bought a huge carton of it on the weekend, but I don't generally cook with it often. Thinking these would be good with blueberries too! Going to have to give them a try.


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