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In a small bowl, whisk together water or milk, oil and egg (if using).
In a larger bowl, stir liquid mixture into pancake mix (you'll have about 1 cup batter).
Stir in cherries until evenly distributed. If making a larger batch, add 2/3 cup cherries for each additional cup of batter.
Oil a cast-iron griddle or large nonstick skillet with canola oil and heat over medium heat until hot.
Working in batches, ladle 1/4 cup batter onto the griddle and cook about 2 minutes or until bottoms are golden.
Flip and cook 1 to 2 minutes longer, until pancakes are cooked through.