Pancakes & Ponderings with Cherries & Apricots

June 2013

The creaky, spring-loaded sound of the syrup dispenser… The metal reverberations from the sway of the dining room table…

Cherry Pancakes Apricot Topping 01

The din of the fork on the plate, and the sliding sound of the silverware swirling the syrup… An unexpected bite of wayward bacon amidst a pancake forkful…

Syrup mess

The saturated reshaping of pancake after the weight of the fork is lifted….a tart cherry…a slurp of coffee…Sunday Pancakes!

Cherry Pancakes Apricot Topping

Sunday pancakes are quickly becoming a tradition and a delicious declaration of independence, since I’ve never been very good at flippin’ the flapjack myself. These stacks have become a lesson of patience and persistance, and after all that, I truly appreciate the entire sensory, eating experience. Best of all, Sunday pancakes usually means Monday lunch pancakes too!

Cherry Buckwheat Pancakes with Caramelized Apricots
Makes 7-8, 4-inch pancakes


Butter for coating the pan

3/4 cups buckwheat flour
1/4 teaspoon salt
1/2 teaspoon baking soda

2 Tablespoons olive oil
1 large, organic egg
1 cup Organic Valley French Vanilla Half & Half

3/4 cup fresh cherries, pitted


Whisk together the flour, salt and baking soda in a large bowl.

Pour the olive oil over the dry ingredients, and stir to combine.

Add the egg and the half & half. Stir only until everything is combined. Do not overmix. A few lumps are fine.

Fold in the pitted cherries.

Heat a well-seasoned griddle or cast iron skillet on medium heat.

Put a small amount (a half teaspoon) of butter on the pan or griddle and spread it around to coat.

Ladle the batter onto the hot surface to the desired size, about 4-5 inches wide. (A 1/4 cup measure will ladle about a 4-inch pancake.) Reduce the heat to medium-low. Allow the pancake to cook for 2-3 minutes on this first side. Watch for bubbles on the surface of the pancake.

When air bubbles start to rise to the surface at the center of the pancake, flip the pancake. Cook for another 1-2 minutes, or until nicely browned.

Keep your pancakes warm on a rack in the oven set on “warm,” or stack them on a plate and cover with a towel as you make more.

Whipped Cream


Half pint local, heavy whipping cream, chilled
1 teaspoon pure vanilla extract
2 Tablespoons honey or pure maple syrup
1-2 Tablespoons booze of your choice (should you want extra flavor)


Combine all the ingredients in a chilled bowl. Use an electric mixer to beat until stiff peaks form.

Apricot Topping


2 Tablespoons butter
4-5 apricots, pitted and sliced
2 teaspoons organic brown sugar


Heat the butter in a saucepan over medium heat. As it begins to turn amber in color, add the apricot slices. Stir until the apricots are coated in butter. Add the brown sugar and continue to stir until the sugar is dissolved and lightly caramelized. Serve warm over pancakes & whipped cream.

May you savor every sound, sight and taste of these delicious pancakes!

Bon Appétit!

Leave a Reply