Cherry Pancakes
As the days grow longer and warmer, bright red cherries begin to appear in gardens and markets, marking the start of cherry season. In regions like Brda, Dolenjska, and the Vipava Valley, cherries thrive in hillside orchards and backyard trees. Every June, the Brda Cherry Festival celebrates this beloved fruit.
In our family, the arrival of the first cherries always means one thing: it’s time for my mom’s cherry pancakes. I’m sharing her recipe below.
Recipe
Ingredients:
Pancake Batter
2 eggs
2 teaspoons of oil
300 ml milk
200 ml water
1 teaspoon baking soda
240 g flour
2 pinches of salt
1 teaspoon sugar
Cherries
600 g of cherries, pits removed
6 tbsp sugar
90 g butter
cinnamon
Instructions:
Batter
In a large bowl, whisk together the eggs, milk, water, sugar, oil, baking soda, and salt using a whisk or an electric mixer. While mixing, gradually add the flour (a spoonful at a time) until all the ingredients are combined and you get a completely smooth, runny batter. Let the batter rest in the refrigerator for 30 minutes.
When you're ready to cook the pancakes, you’ll hardly need to grease the pan, as the oil in the batter will keep them from sticking. Just make sure the pan is well-heated. The easiest way to check is to drop a bit of water onto the hot pan—if the droplet sizzles and quickly darts across the surface, the pan is ready.
Making Cherry Pancakes
First, sauté the pitted cherries in a pan with a bit of butter. Sprinkle with 1 tbsp of sugar and a pinch of cinnamon. Let the cherries cook briefly until they begin to soften and release their juices. Then pour in the pancake batter over the cherries and cook until it begins to set.
Carefully flip the pancake onto a second flat pan. Add a bit of extra butter to the original pan, then transfer the pancake back into it. Continue frying until golden and cooked through.
Transfer to a plate and sprinkle with powdered sugar and cinnamon to taste. The pancake is ready to serve. Repeat the process with the remaining batter and cherries.
