Description
Delightful pancakes featuring sweet black cherries and crunchy cornmeal, perfect for weekend brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- ½ cup cornmeal
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup sugar
- 1 ¼ cups milk (or plant-based)
- 2 tablespoons vegan butter (for cooking)
- 4 cups black cherries (pitted and halved)
- 2 tablespoons maple syrup (or honey, agave, or brown sugar)
Instructions
- Heat cherries and brown sugar in a medium pan over medium-low heat for about 10 minutes until softened.
- In a large bowl, whisk together cornmeal, flour, baking soda, salt, and sugar.
- Gradually whisk in milk until the batter is thick yet smooth.
- Preheat your pancake griddle over medium-high heat and melt vegan butter.
- Pour ½ cup of batter onto the skillet and cook until bubbles form. Flip and cook until golden brown.
- Stack pancakes on a plate and drizzle with warm black cherry sauce before serving.
Notes
For added flavor, experiment with different fruit toppings or add chocolate chips for a dessert-like twist. Leftovers can be stored in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg
Keywords: pancakes, breakfast, cherries, brunch, cornmeal