A big puffy pancake (also known as a Dutch baby) was always a treat growing up. When cherries are coming into the house fast and furious during cherry season, I've been known to throw a handful into the puffy pancake batter. It's a bit like clafoutis, but with crispier bits and edges.
Use any type of cherry you like, although it's a case where sweet work better than sour, in my humble opinion.
- 1/4 pound cherries
- 2 eggs
- 1/3 cup milk
- 1/3 cup flour
- 1/4 teaspoon salt
- 2 teaspoons sugar
- 1 tablespoon butter
- Garnish: powdered sugar for sprinkling
Preheat the oven to 400°F. Pit the cherries (see how here), pulling them into large pieces as you do so.
In a medium bowl, beat the eggs and milk together.
In another medium bowl, combine the flour, sugar and salt.
Put the butter in a 10-inch frying pan and put in the oven to melt. Remove from the oven and set aside.
Add the wet ingredients to the dry ones and beat to combine. Add cherries. Pour batter into the hot, buttered pan and bake 20 minutes. Turn down oven temperature to 350 degrees and continue baking until pancake is puffed and well browned, about 15 minutes.