This Dutch baby cherry pancake with almonds, very similar to a cherry clafouti, makes a delicious breakfast or fruit dessert when served with a dollop of whipped cream. Juicy fresh cherries with a sweet hint of almond in the batter and crispy almonds on top make a delightful treat to share.
PREP TIME 10 minutesminutes
COOK TIME 20 minutesminutes
TOTAL TIME 30 minutesminutes
YIELD 6servings
Ingredients
For the Cherries
1 1/2poundsfresh cherriespitted
1tsp lemon juice
1/4tspalmond extract
2tsp flour
1/8tspground cinnamon
For the Pancake Batter
2/3cupsugar
4eggs
1tbspvanilla extract
1/2cupflour
1/4tspsalt
1cupheavy cream
2/3cupmilk
For the Pan
1tbspbutter
For Sprinkling on Top
3tbspsliced almonds
1tbsppowdered sugar
Instructions
Preheat the oven to 425°F with a 12-inch oven safe skillet on the center rack so the pan has a chance to warm through.
Pit the cherries and either leave them whole or slice them in half and add them to a medium size mixing bowl. Squeeze the lemon juice over the top and add the almond extract. Toss to coat. Add the flour and cinnamon to the cherries and toss to coat again. Set aside.
Whisk the eggs, sugar, and vanilla together in a batter bowl until smooth. Add the flour and salt and and whisk until smooth. Pour in the heavy cream and milk and whisk until smooth.
Carefully remove the hot skillet from the oven and place it on the stovetop. Add the tablespoon of butter and use a cooking spoon to help move the butter pat around so the entire bottom of the pan is coated.
Pour the prepared batter into the skillet. Scatter the cherries over the top. Quickly place the pan back into the oven and bake the cherry pancake for 20 minutes or until it has puffed and turned golden brown.
Rotate the pan half way through baking. Sprinkle sliced almonds over the top when you turn the pan so they can toast while the dish finishes baking.
Dust with powdered sugar and serve warm or at room temperature.