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)
Directions:
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!
[/print_this]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!
Be well,
I’m kind of like your husband. When we move pretty much everything gets packed and I get creative with what’s left out.
So sad.
And the snake has to come too?! Did I ever meet the snake? I don’t think I did.
Great recipe, Nicole. It sounds perfect for a nice Sunday brunch!
Question for you….who designed your blog? Since I plan on starting up again in a couple months, I figured I’d get a new blog look. I need help (especially with spam..how do you control that??).
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I don’t think you met Pinky!
Amy of LexiLyn designed my blog. http://lexilynstudio.com/services/ However, someone else I know was going to use her and she’s having a baby/just had a baby and may be a bit delayed on projects, I imagine. I think the first thing to do would be wordpress vs. blogger – that way when/if you want a more custom design, you don’t have to make the switch. I know zilch about Blogger, but I know for WordPress there are free plug-ins you download for spam. I very, very rarely have a spam comment slip through! I love the new concept for the blog! Are you keeping the same name/URL?
Oh my gosh that looks AMAZING. I would end up eating the entire thing for sure. I’m so glad that cherries are finally popping up. There is just absolutely nothing like them. Oh and with the almonds, I was sold. Never thought of the whole pancake thing, I will have to try this! Thanks 🙂
A wok is mos definitely needed – just sneak it under your clothes! 😀 Have fun tonight!!
Oooh, this pancake sounds fabulous! I have to pick up some cherries next time I go grocery shopping.
Hope you’re having a great weekend, Nicole! 😀
This looks delicious! Good luck with the battle of prioritizing you’re kitchen essentials! That would be a tough one for me too 🙂
I can’t wait to try this! Maybe for breakfast next weekend. 🙂
You should arrive in Michigan just in time for cherry season! As if you won’t be busy enough, you should check out the cherry festival in Traverse City,MI……or. just enjoy the tons of local, fresh cherries. I hate packing, but unpacking at a new house always feels a little like Christmas.
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I cannot wait for the cherries! I heard a lot of them died with the early spring and then a frost…hope it’s not true!!
OMG……I hope that isn’t true either. The festival is sooooooo much fun….tons of food (and adult beverages!) and events and Traverse City is just so beautiful, especially this time of year. If it can be made with cherries, it’s there…….wine, bbq sauce, jam, pies………oh, now I’m hungry!
Good luck with your unpacking! I still need to buy a cherry pitter – I borrowed one last time I made a cherry pie. The pancake looks like the perfect way to enjoy cherries and start the day 🙂
One of the many reasons I love your blog is that delicious breakfasts you post.
This is no exception! YUM!
Good luck with packing and organizing!
You’re making things very difficult for me today. I had planned on making your Blueberry-Lemon Baked Oatmeal this afternoon, but now I want to make this instead….
I’m loving the recipes you’ve been posting lately. And the nutrition info you are posting with them.
Best of luck packing and moving – I hope everything goes smoothly for you!
This sounds so yummy! I bet I could get away with using coconut flour instead, in a lesser amount. I can’t wait to go cherry picking!