Whole Wheat Cherry Vanilla Bean Pancakes

• FOR THE PANCAKES:
• 2 cups Whole Wheat Pastry Flour
• 2 teaspoons Baking Powder
• 1-1/2 Tablespoon Sugar
• 1/2 teaspoons Cinnamon
• 1/2 teaspoons Salt
• 2 whole Eggs, Beaten
• 1-3/4 cup Milk
• 1-1/2 teaspoon Vanilla Extract
• 1/2 whole Vanilla Bean, Just The Seeds Inside
• 2 cups Frozen Cherries, Divided Use
• _____
• FOR THE GLAZE:
• 1 cup (heaping) Of Powdered Sugar
• 1/4 cups Heavy Cream
• 1-1/2 teaspoon Vanilla Extract
• 2-1/2 Tablespoons Milk
• 1/2 whole Vanilla Bean, Just The Seeds

1. For pancakes:
2. Stir together dry ingredients. Add eggs, milk, and vanilla. Fold in vanilla bean seeds (just scrape them out of the bean). Mix until dry ingredients are moistened. Chop 1 cup of cherries into fine pieces. You can either stir them into the batter (the pancakes will turn reddish-blue in color) or drop the cherries in the batter while each pancake is cooking.
3. To cook, heat a griddle or skillet on medium heat and pour in 1/4 cup of batter. Flip it once tiny bubbles appear on the top of the pancakes. Once done, remove to a plate and repeat process with the remaining batter.
4. Heat remaining cup of cherries in a saucepan or in the microwave. Mash with a fork and stuff in between the pancakes and the drizzle juice on top. Top with vanilla glaze.
5. For glaze:
6. Add sugar to a bowl and stir in heavy cream and vanilla and stir until mixture resembles a thick batter. Add milk one tablespoon at a time, stirring until smooth - about 3-5 full minutes. Mixture may look lumpy at first but just continue to stir and it will come together. Fold in vanilla seeds and pour the glaze over pancakes.

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Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/whole-wheat-cherry-vanilla-bean-pancakes/ (may not work)