Typically I neglect blogging because I haven’t photographed anything; this time, I forgot I took photos. Here’s my first canning effort of the season, since I missed the strawberries: sweet cherry jam. The cherries are from Washington State, alas, but they were pretty good. The jam is just the Ball recipe that comes in the pectin package. Truth be told, I don’t love it–it’s a lot of sweet and a not a great deal of cherry flavor. Hmm. Tasty, but not ideal. But hey, at least we have some jam set aside. Next up will be blueberries, though the ones I picked last week are already near gone, so I’ll have to get more. Following that, in short order, will be sweet pickles and tomatillo salsa. Yum. But for now, cherries.
Cherries, I discovered, are actually quite tasty in pancakes. I suspected they might be, given how awesome cherry clafoutis is. These pancakes were quick and easy to make, except for pitting and chopping the cherries. I added a handful–maybe 10 cherries?–to the following batter:
1 1/4 c flour
3 1/2 t baking powder
1 t salt
2 T sugar
1 1/4 c milk
1 t vanilla
2 T canola oil
Mix, without overdoing it–a few clumps are ok. Add chopped cherries. Heat up a skillet over medium heat. When a bead of water dances on the surface, you’re ready. Cook a couple of minutes until browned and puffy, then flip. Let that side cook a couple of minutes and you’re good to go. Keep an eye on your skillet–mine always gets a little too warm and I have to turn it down or else I end up with brown but raw pancakes. Ick.
Maybe cherry season is coming up locally, and you can try your hand at these cakes–you won’t be sorry. In the meantime, I’m going to try to keep from wilting and try equally hard to get some work done. Enh! Late July already? Yikes, stripes!