Start with the freshest ingredients: Local picked cherries, I used my cherry preserves. 1 1/2 tbsp unsalted butter, about a 1/2 pint of cherry preserves with some juice drained, 1/3 cup of raw Eclectic Culture Farm Honey, 1/4 tsp. ground cardamom, 3 large farm fresh eggs, your best handmade apron, 3/4 cup of Eclectic Culture Farm fresh goat milk from the morning, 3/4 Cup all-purpose flour, 1/4 tsp. kosher salt and 2 tbsp. powdered sugar.
Preheat oven to 400. Take a skillet and heat it to melt butter. Place cherries and fry until slight glazing occurs. Add your honey and cardamom and stir. Set aside.
Whisk in another bowl your milk, eggs and flour and add salt, whisk until smooth. Pour your batter over the skillet with the great cherry goop. Bake until puffed and slightly brown around the edges. This should take about 20-25 minutes. Use a flat spatula to slide the big fluffy pancake onto a vintage serving platter. Call your family to the table, sprinkle with powdered sugar and eat this delicious pancake immediately... We cut it into wedges and we scarf it down!
even little people love this breakfast dish! Someday you may enjoy it with us...