Cherry Oven Pancake

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Recipe by Kim Laidlaw

Yield: 4-6 servings

Ingredients

  • 3 eggs
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 cup flour
  • 2 tablespoons butter
  • 1/4 cup dark brown sugar
  • 2 cups cherries pitted
  • 1/4 cup sliced almonds (optional)
  • Powdered sugar maple syrup, or lemon wedges for serving

Directions

  1. Preheat the oven to 450F. Puree the eggs, milk, vanilla, salt, and sugar in a blender until smooth. Add the flour, and puree again until smooth.
  2. Over medium heat, melt the butter in a 10-inch cast iron pan and warm just until it starts to brown, then add the dark brown sugar, and stir with a wooden spoon until it starts to melt. Add the cherries and sauté until they start to release their juices, about 1 minute.
  3. Turn off the heat and pour the batter into the pan. If you are using the almonds, sprinkle them evenly over the top of the batter. Quickly place the pan in the oven. Reduce the heat to 425F and bake until puffed and golden, about 20 minutes.
  4. Sprinkle with powdered sugar or serve with maple syrup or a squeeze of lemon.
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