Johnnycakes with Rhubarb and Sour Cherries

Ingredients

• Topping
• 2 thick stalks ruby red rhubarb, sliced on the bias (about 2 cups or 200g)
• ¼ cup (60ml) pure maple syrup, plus more for serving
• One 24-ounce (680g) jar pitted sour cherries, in syrup or juices
• Pancakes
• 1 cup (140g) fine to medium cornmeal
• 1 cup (140g) all-purpose flour or (155g) gluten-free flour
• 1 tablespoon sugar
• 1 teaspoon baking soda
• ¼ teaspoon fine sea salt
• 1 large egg, lightly beaten
• 1⅓ cups (320ml) buttermilk
• 4 tablespoons (½ stick) unsalted butter, melted, plus more for cooking
• Plain yogurt, for serving