Perfect for dessert, or breakfast.
In a saute pan:
2 cups pitted cherries
1 T butter
2 T sugar
Cook until cherries are softened, ~ 5 minutes.
Meanwhile, in a bowl beat together:
1 T sour cream (I used vanilla yogurt this time)
1 t lemon zest
¾ c milk
¾ c flour
Pour into a buttered pan (or you can use two pans), top with cherries. Bake at 400 until puffed and golden brown, 25 – 30 minutes. Serve immediately dusted with powdered sugar.