During her recent visit to Door County, Wisconsin, our publisher visited the White Gull Inn, the country’s longest continuously operating inn, run by two generations of Coulsons.
While there, she picked up a copy of The White Gull Inn Centennial Cookbook. It contains many delicious favorites from the Inn and we previously shared a recipe for Cherry Stuffed French Toast.
As I looked through the cookbook, I saw a recipe for Cherry Pancakes that feature the tart Montmorency cherries from the region, and knew we also had a photo. So journey back with us to Door County for another regional favorite, Cherry Pancakes from The White Gull Inn Centennial Cookbook.
Recipe used with permission from the owners of the White Gull Inn.
For the other stories in The Food Channel‘s series on Door County, Wisconsin, click here.
- 1 cup flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs, slightly beaten
- 1-1/4 cups buttermilk
- 2-1/2 tablespoons melted butter
- 1 cup tart Montmorency cherries, pitted, drained
- 1 In medium bowl, stir together flour, sugar, baking powder, baking soda and salt.
- 2 In separate bowl, mix eggs and buttermilk.
- 3 Pour eggs and buttermilk into dry ingredients and stir just until smooth.
- 4 Add melted butter to batter and stir to combine.
- 5 Grease heated griddle if necessary. Test if griddle is hot enough by sprinkling drops of water on top. If they skitter, the griddle is ready.
- 6 Pour about 3 tablespoons of batter from the end of a large spoon or pitcher onto the griddle.
- 7 Cook pancakes until puffed and dry around the edges.
- 8 Sprinkle 6 or 7 cherries over each pancake.
- 9 Flip cakes and cook other side until golden brown.
- 10 Remove cakes from griddle and garnish with a few cherries before serving.
- 11 Serve with butter and warm Door County maple syrup.