Cherry Vanilla Kefir Pancakes

Cherry Vanilla PancakesMy dream of cherry picking finally came true. We went to the cherry farm last week and came back home with two buckets of cherries. Thank God the weather was hot that day and the time that we could spend there was extremely limited. Otherwise, I am afraid I would have not been able to stop myself at two buckets.. Greedy-greedy me!

Cherry Pancakes-6 Cherry Pancakes-7Basically, I’ve been cherry-dieting since the last weekend. I was consuming it strait up at first. Now, I’m trying to introduce some other ingredients to my strict diet. Like sugar. I’m kidding, of course! Well.. almost kidding. I did make a batch of cherry preserve this week, and now, I’m debating whether to seal some of it in jars, or to eat all of it right out of the pot… Decisions, decisions…

Cherry PancakesThis recipe is a variation of my favorite kefir pancakes recipe that I use on a regular basis. Adding cherries to this recipe seemed a bit unconventional at first, but worked out beautifully in the end. In place of syrup, I used the liquids from that cherry preserve I just made. Yeap! I topped cherry pancakes with cherry syrup and put a fresh cherry on top. And you thought I was joking about my strict cherry diet, didn’t ya? I’ve said it before, I’ll say it again: I never joke when it comes to food.

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Cherry Vanilla Kefir Pancakes
Recipe type: Breakfast
  • 2 cups kefir
  • 2 large eggs
  • 3 tbsp sugar
  • 1 tsp baking soda
  • ⅔ tsp salt
  • 1 tbsp vanilla extract
  • 1¾ cup flour
  • 2 cups cherry, pitted and sliced
  • canola oil, for greasing pan
  1. In a large mixing bowl whisk together kefir, eggs, sugar, baking soda and salt until smooth.
  2. Add the flour and mix just until no lumps are left. Add cherries with their juices and mix to incorporate.
  3. Cover the bowl with kitchen towel and let stand for at least 30 minutes. (Do not disturb or mix batter after 30 minutes. Gently scoop out of the bowl and into a heated pan)
  4. Grease lightly a nonstick skillet and put over medium-low heat. Once the skillet is heated through, turn down the heat to low. Using a ¼-cup measuring cup pour the batter on to a skillet and cook for about 3-4 minutes, until evenly golden. Using a spatula flip the pancake and cook for another 3-4 minutes.
  5. Serve warm with fresh fruit and syrup of your choice.

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