Cherries are in season in northern Michigan. I buy them at roadside stands that pop up throughout the northwest lower peninsula. They come washed and bagged. I have to buy more than I plan to use, because I start eating them right away, yum. It’s a short season, but they are oh so good.
8ozpitted cherriesyou can substitute frozen pitted and thawed cherries
¼cuppancake mixdon't use the complete mix, use the original
½cupmilk1% or skim
¼cup½ & ½ or heavy cream
¾tsplemon juice or white vinegar
¾cupfaux buttermilkreal buttermilk can be used
2wholeeggsat room temperature
Preheat oven to 400°. To prepare ramekins, coat bottom & sides with room temperature butter. Put ramekins on baking sheet.
Mix dry ingredients. Make faux buttermilk. Mix with wet ingredients. Incorporate wet & dry ingredients
Pit cherries. Place about 8 large cherries per ramekin.
Ladle over cherries in ramekins. Cherries can float - who knew.
Baking & serving
Bake until puffed, and bubbly. Toothpick inserted into the center should come out clean, about 40 minutes. Let stand 5 minutes. Serve with vanilla ice cream, if desired. Caution - cherry's are very hot.