2 tablespoons butter, plus more for pancake cooking
1 cup dried cherries, preferably with no added sugar
1 cup whole wheat pastry flour
1 cup unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
2 eggs, beaten
1 1/4 cup milk
1 tablespoon lemon zest
Melt the butter. In a small bowl, pour the hot butter over the dried cherries and set aside.
Preheat your skillet or frying pan over medium-high heat.
In a medium mixing bowl, combine the flours, baking powder, salt and sugar. In another bowl, lightly beat the eggs, and then stir in the milk and zest. Mix the wet ingredients into the dry, and then fold in the butter and cherries.
Drop some butter onto the hot skillet, and adjust heat down if needed. Spoon 1/4 teaspoon onto the skillet for each pancakes. Cook the first side until small bubbles appear throughout the pancake, roughly 3-4 minutes. Then flip and cook until the pancake stops steaming, roughly 2-3 minutes.
Keep cooked pancakes in a warm oven. Serve with warm maple syrup and room temperature butter.
