1. Preheat oven to 450 degrees F.
2. In a medium bowl or blender, beat the eggs, milk and vanilla together until well blended.
3. Mix the flour, sugar and cinnamon together. Add to the liquid ingredients and mix until there are no lumps.
4. Put 2 tablespoons of margarine or butter in a 10- or 11-inch oven proof skillet or a 2 1/2- to 3-quart baking dish. Place the skillet or dish in the hot oven until the margarine or butter is melted and bubbly. Remove from the oven. Quickly spread the cherries across the bottom of the hot skillet or dish.
5. Pour the batter over the cherries and sprinkle with almond slices, if using.
6. Return to the oven and bake for 15 to 20 minutes until the edges are browned and the pufffs in the middle are golden. Cool slightly before cutting into 4 pieces. The center puffs will flatten during cooling.
7. Refrigerate leftovers within 2 hours.
1 Comments for "Cherry Puff Pancake"
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Submitted by Elkoni on Fri, 02/07/2020 - 13:38This is a great recipe! The almonds got nice and toasted and the delicious smell of baked goods with vanilla, cinnamon, and fruit caught the attention of everyone in the room I was cooking in. A few things that I learned from my first trial:
- The whole recipe fits into one toaster oven drip tray.
- Use sweet cherries, not pie cherries: Pie cherries were too tart and not sweet enough.
- Thaw cherries lightly and drain if there is liquid: I thawed the cherries in the oven while it was heating up. They ended up warming to the point of releasing a lot of juice. I didn’t dump the juice because I wanted to save the flavor, but this made the pancakes too soft and difficult to serve. Next time I will thaw the cherries less or in a different way to create less juice. If there is juice I will not use it in the recipe.
- A 20 minute cooking time may be too long: I baked the pancake for 20-25 min and the bottom stuck to the pan. Next time I will try a cooking time of 15 minutes.