Description
A hearty pancake stuffed with cherries and vanilla beans.
Ingredients
- FOR THE PANCAKES:
- 2 cups Whole Wheat Pastry Flour
- 2 teaspoons Baking Powder
- 1-½ Tablespoon Sugar
- ½ teaspoons Cinnamon
- ½ teaspoons Salt
- 2 whole Eggs, Beaten
- 1-¾ cup Milk
- 1-½ teaspoon Vanilla Extract
- ½ whole Vanilla Bean, Just The Seeds Inside
- 2 cups Frozen Cherries, Divided Use
- _____
- FOR THE GLAZE:
- 1 cup (heaping) Of Powdered Sugar
- ¼ cups Heavy Cream
- 1-½ teaspoon Vanilla Extract
- 2-½ Tablespoons Milk
- ½ whole Vanilla Bean, Just The Seeds
Preparation
For pancakes:
Stir together dry ingredients. Add eggs, milk, and vanilla. Fold in vanilla bean seeds (just scrape them out of the bean). Mix until dry ingredients are moistened. Chop 1 cup of cherries into fine pieces. You can either stir them into the batter (the pancakes will turn reddish-blue in color) or drop the cherries in the batter while each pancake is cooking.
To cook, heat a griddle or skillet on medium heat and pour in 1/4 cup of batter. Flip it once tiny bubbles appear on the top of the pancakes. Once done, remove to a plate and repeat process with the remaining batter.
Heat remaining cup of cherries in a saucepan or in the microwave. Mash with a fork and stuff in between the pancakes and the drizzle juice on top. Top with vanilla glaze.
For glaze:
Add sugar to a bowl and stir in heavy cream and vanilla and stir until mixture resembles a thick batter. Add milk one tablespoon at a time, stirring until smooth – about 3-5 full minutes. Mixture may look lumpy at first but just continue to stir and it will come together. Fold in vanilla seeds and pour the glaze over pancakes.
