Instructions: Combine flour, sugar, baking powder, baking soda and salt in a bowl.

Beat eggs, buttermilk and melted butter in a second bowl. Add to dry ingredients and stir until just mixed. Mixture will be slightly lumpy.

Heat greased griddle or skillet over medium heat or to 375 degrees. Griddle is ready when a few drops of water bubble and skitter rapidly around.

For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed, bubbly and dry around edges, sprinkling 1/2 of the cherries and nuts evenly over pancakes before turning to cook other side until golden brown.

Serve sprinkled with remaining cherries and nuts, topped with a dollop of whipped cream.

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