INGREDIENTS

For the pancakes:

• 1 1/3 cup all-purpose flour

• 2/3 cup cornmeal

• 2 tablespoons of sugar

• 4 teaspoons of baking powder

• 1 teaspoon of salt

• 2 eggs

• 1 1/3 cup milk

• ¼ cup canola oil

• Butter for cooking

For the compote:

• 3 cups of cherries, pitted and cut in half

• 3 tablespoons of sugar

• 3 tablespoons of Bourbon

• 1 vanilla bean, scrapped

DIRECTIONS

1. In a large mixing bowl, combine flour, cornmeal, sugar, baking powder, and salt. In another mixing bowl, combine eggs, milk, & oil. Stir the wet ingredients into the dry until just combined. Be careful not to over mix.
2. Melt butter in hot cast iron or griddle, then pour ¼ cup of the pancake batter on. When tiny bubbles start to form, flip until pancake and cook until light golden brown.
3. To make the cherry compote, place cherries, sugar, bourbon, and vanilla into a saucepan over medium heat. Stir occasionally until the sugar has dissolved and cherries begin to break down. Once the mixture starts to boil, continue cooking over medium heat for about 15 minutes, stirring occasionally. Let cool slightly before serving.
4. Serve with cherry compote, summer fruit, and warm maple syrup.