1 cup all-purpose flour
2 tbs sugar
1 tbs baking powder
1/2 tsp salt
1/4 cup whole wheat flour
1/2 cup dried cherries
1/3 cup sweetened shredded coconut*

combine all-purpose flour, sugar, baking powder and salt in a medium bowl. pour into a 1-pint wide-mouth jar with a tight-fitting lid and pack down firmly. layer remaining ingredients attractively. pack down lightly before adding each layer. seal jar.

cover top of jar with fabric. attach gift tag/recipe with raffia or ribbon. attach large spatula if desired.

Makes 1 (1 pint) jar

*if desired, toast coconut first. to toast flaked coconut, spread in a thin layer in a heavy-bottomed skillet. heat over medium heat, stirring, until coconut turns golden, about 2-3 minutes. remove from skillet immediately. cool before using.

ATTACH THE FOLLOWING RECIPE TO THE JAR:

CHERRY AND COCONUT PANCAKES

2 tbs plus 2 tsp unsalted butter
1 egg, beaten
1 1/4 cups millk
1 jar cherry and coconut pancake mix
maple syrup OR cherry preserves

melt butter in a large heavy-bottomed skillet or griddle over medium heat. pour into a medium bowl, leaving a thin film of butter in the skillet. mix beaten egg and milk into butter in bowl; set aside.

pour cherry and coconut pancake mix into a large bowl. stir well. add liquid mixture and stir to mix. (do not beat). pour 1/4 cup portions of batter into the skillet. cook over medium heat 2-3 minutes on each side, or until golden. serve with maple syrup or cherry preserves.

makes 10 pancakes