One of the greatest benefits to growing some of your own food is the recipes you can make with the harvest such as this backyard grown cherry sauce.
This sauce can be used in a multitude of ways. Pour it over ice cream. Pour it over pancakes or waffles. Pour it over another fruit pie. Pour it over angel food cake. Fill tarts with it.
Make it ahead of time and keep in the freezer or fridge for use within a week.
Fresh Cherry Sauce
40 Fresh Bing or Stella cherries (Washed, pitted, and sliced in halves)
1/2 teaspoon Vanilla extract
1/2 cup Maple Syrup
2 tablespoon Lemon juice with 1 tablespoon Cornstarch mixed in
Combine ingredients in a small pot. Bring to a light boil and simmer until cherries break down. Let cool a little before using on your favourite recipe.
1 1/2 cups Milk
1 3/4 cups Flour
3 Large Brown Eggs
1/3 cup White Sugar
2 tablespoons Baking Powder
1/4 teaspoon Salt
Instructions: Combine wet ingredients and dry ingredients in separate bowls. Then mix together until just combined, small lumps are ok.
Preheat griddle to 400 degrees Fahrenheit. Spray pan with non-stick, and place 4″ rounds of batter leaving a bit of space between them.
Flip them when bubbles appear up through the centre of the pancake. They are done when golden brown on both sides.
Serve with warm Cherry sauce or it is also good with Blueberry sauce made in the same way.