Serves 4
235 cal · 28 min
Cherry Puff Pancake
Recipe GLPR0f4a78af703a33
A dramatic oven-baked pancake that puffs up beautifully while baking, with sweet cherries nestled underneath a golden, custardy batter. Serve warm with a light dusting of almond slices for a breakfast or brunch that impresses without much effort.
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Ingredients
3 large eggs
1/2 cup fat-free milk
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 tablespoon sugar
1/8 teaspoon ground cinnamon
2 tablespoons unsalted butter
2 cups halved, pitted fresh or frozen sweet cherries, thawed and drained
1/4 cup sliced almonds (optional)
Directions
Wash your hands thoroughly with soap and water before beginning.
Preheat your oven to 450°F.
In a medium bowl or blender, whisk together the eggs, milk, and vanilla extract until the mixture is smooth and well combined.
In a separate bowl, whisk together the flour, sugar, and cinnamon.
Gently fold the dry ingredients into the wet ingredients, stirring just until no lumps remain; do not overmix.
Place the unsalted butter in a 10- or 11-inch oven-safe skillet or a 2 1/2- to 3-quart baking dish.
Set the skillet or baking dish in the preheated 450°F oven for 2 to 3 minutes, until the butter is melted and sizzling.
Carefully remove the hot skillet or dish from the oven.
Quickly and evenly distribute the halved cherries across the bottom of the hot pan.
Pour the batter over the cherries and immediately sprinkle with almond slices if using.
Return the pan to the 450°F oven and bake for 15 to 20 minutes, until the edges are golden brown and the center shows puffy, light golden peaks.
Remove from the oven and let cool for 2 to 3 minutes. The center will deflate slightly as it cools—this is normal. Cut into 4 wedges and serve warm.
