Packing has officially begun. At the top of our upstairs landing, it is mass chaos of mine, his, and hers (Lily’s) that needs to end up in Michigan. While the movers will handle 95% of our stuff, the task of determining what we absolutely, positively cannot live without for 2 weeks is…difficult. Why doesn’t Mr. Prevention feel a wok is a must-have item to survive 2 weeks? Or a cutting board? Or my knife block? How about measuring cups? Surely a crock pot is a necessity!
Heck, HOW ABOUT PLATES OR GLASSES? Shouty capital letters = stress.
We have to take Lily with us (obviously) and since I haven’t talked Mr. Prevention into giving our son Pinky, the snake, up for adoption, I guess I’ll have to take him, too.
What I probably won’t have room to take is really useful uni-taskers like a cherry pitter. Don’t get me wrong, I’m super fond of the gadget, but I have to draw the line somewhere. Until our delivery arrives, I will have to enjoy summer’s cherries the old fashion way. Pop’em in and spit out the pit. Cherries and watermelon…they’re practically the demands of summer and the spitting of seeds and pits is not shunned upon, but encouraged. Outside, of course.
I made this puffed pancake several weeks ago with frozen cherries. I saw this recipe and simply could not wait for summer’s yield, but now you don’t have to wait. Cherries have arrived and fresh cherries will take this to a whole new level.
Puffed Cherry Pancake from Eating Well
1 tsp + 1 Tbsp unsalted butter, divided
1/2 cup nonfat milk
3 large eggs
1 tsp vanilla extract
1/2 cup whole-wheat pastry flour
1 Tbsp granulated sugar
1/8 tsp salt
Pinch of ground cinnamon
1 lb cherries, fresh or frozen (thawed, drained), pitted and halved
1/4 cup almonds, sliced
Confectioners’ sugar for garnish (0ptional)
Preheat oven to 450 F. Place 1 teaspoon butter in a 10-inch cast-iron skillet or ovenproof nonstick skillet and transfer to the oven to melt the butter.
Melt the remaining 1 tablespoon butter in a small pan or the microwave. Transfer to a medium bowl and whisk in milk, eggs and vanilla. Add flour, granulated sugar, salt and cinnamon and whisk to combine.
Remove the pan from the oven, tilting it to coat the bottom with butter. Add cherries in a layer. Pour the batter over the cherries and sprinkle with almonds.
Bake the pancake until golden and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Let cool for 5 minutes before cutting into 4 wedges. Sprinkle with confectioners’ sugar, if desired.
Yield: 4 servings (1/4 of pancake each)
Nutrition Information (per serving): 305 calories; 11.5 g. fat; 140 mg. cholesterol; 188 mg. sodium; 40.8 g. carbohydrate; 5.3 g. fiber; 8 g. protein
Result: So simple to throw together and you won’t believe it’s low-calorie when enjoying! I love the addition of almonds for healthy fats and the whole wheat flour helps to pack in the fiber and nutrients. Puffed pancakes are one great reason to own and use a cast iron skillet (though I do think this would work in an oven-proof skillet, too). Enjoy!
I have some frozen tilapia I need to use…
Weekly Menu: June 17th – 21st
- Sunday: Parmesan Tilapia with green beans
- Monday: Tuna Pasta Salad
- Tuesday: Tilapia Puttanesca
- Wednesday: Crock Pot Spaghetti Sauce over whole wheat pasta
- Thursday: out with Donna!
Today is more packing and organizing. I am playing my last hockey game in Ohio and going out with the guys for a beer afterwards!