Dried Cherry Pancakes
Ingredients
- ½ cup Mariani Sweetened Dried Cherries (70 g), lightly dusted with 1 tsp flour, optional to prevent sinking
- 1 cup all-purpose flour (125 g)
- 2 tbsp granulated sugar (25 g)
- 2 tsp baking powder (8 g)
- ¼ tsp fine salt
- ¾ cup milk (180 ml), or any milk you like
- 1 large egg
- 2 tbsp melted butter or neutral oil (30 ml)
- ½ tsp vanilla extract (2.5 ml)
- Butter or oil, for cooking
- Maple syrup, powdered sugar, or toasted sliced almonds, for serving, optional
Instructions
- 1. In a medium bowl, whisk the flour, sugar, baking powder, and salt.
- 2. In a second bowl, whisk the milk, egg, melted butter, and vanilla until smooth. Pour into the dry ingredients and stir gently just until combined.
- 3. Fold in the dried cherries (dusting off any excess flour). Let batter rest 5 minutes (optional, improves rise).
- 4. Heat a nonstick skillet or griddle over medium heat and brush lightly with butter or oil. Pour about ¼ cup of batter for each pancake. Cook until bubbles form and the edges look set, 2–3 minutes, then flip and cook another 1–2 minutes until golden.
- 5. Stack the pancakes on a plate and serve with maple syrup, powdered sugar, and sliced almonds, if using.
- Add a touch: Spoon a little vanilla yogurt between the pancakes for a creamy, bakery-style twist.
