You can keep leftover batter from this recipe in the refrigerator for a few days, but using it right away guarantees the best texture for these slightly crispy, hearty pancakes.
Makes 8-10 pancakes
1/2 cup plus 1 tablespoon all-purpose flour
½ cup cornmeal
1 teaspoon baking powder
¼ teaspoon salt
¼ cup sugar
1 egg yolk
2/3 cup buttermilk
12 cherries, pitted and chopped
Butter or oil for frying
Combine the dry ingredients thoroughly in a medium bowl. Add egg yolk and buttermilk, then stir until combined, using a touch more buttermilk for thinner pancakes. Stir cherries into batter.
Heat a pat of butter or 1 tablespoon of vegetable oil over medium-low heat in a medium frying pan until a drop of water sizzles in the pan. Drop a large spoonful of the batter into the center of the pan and cook pancake until bubbles form on the top and the bottom is firm and lightly browned, about 3 minutes. Flip pancake, pressing lightly on the top, and cook another 2 or 3 minutes or until other side is also browned and firm.
Transfer to a plate (or to a baking sheet in a 200-degree oven, to keep warm) and repeat process with the rest of the batter, adding butter or oil to the pan as needed. Serve immediately with maple syrup.
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