I’m usually not a morning person. I would normally struggle to wake up before a good doze of coffee, and breakfast is a no-no most days. But on a quite weekends – which is a very rare occasion in our home – my husband and I are trying to sit down for a proper, nice, eat together breakfast, though most of the time it turns into somewhat of a brunch.
Today was one of these opportunities weekend, my husband decided to use the cool morning hours to work the garden, and I thought it be nice to have some breakfast when he’s done, and what could-be nicer than a scrumptious breakfast pancakes?!
These are fluffy, delicious and ho-so-decadent pancakes, with the wonderfully refreshing add-in of fresh cherries that add extra sweetness and are (literally..) bursting in your mouth. And to top it all are super simple to make.
1 ¼ cup flour (155 gram)
¼ tsp salt
1 tsp baking powder
½ tsp baking soda
1/3 cup sugar
1 cup cherries halved
1 cup milk
Juice & zest of ½ large lemon
2 tbsp butter, melted
1 large egg
1 tsp vanilla
Mix the lemon juice and zest with the milk, set aside for 5-6 minutes to allow the milk to curdle a bit.
Combine all dry ingredients together, add the halved cherries and fold in so they are coated with the flour mix but are not crushed.
Add the melted butter, eggs and vanilla to the milk. Beat well together.
Create a cray in the dry ingredients bowl and pour in the wet mixture. Stir to combine.
Fry in some butter until sides get golden and the top has bubbles. Flip to fry other side.
Top with maple syrup and some fresh yogurt.