Cherry Almond Dutch Baby
From Recipes
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 15-20 min @ 425° |
| Source | Smitten Kitchen |
| Yield / serves | 2-4 servings |
| Rating | Good |
Ingredients
- 3 large egg
- 2 tablespoons granulated sugar
- 3/4 cup all-purpose flour
- 3/4 cup milk
- 1/2 teaspoon almond extract (more or less to taste)
- Pinch of salt
- 4 tablespoons butter
- 2 cups pitted sweet cherries
- 1/2 cup sliced almonds, well-toasted
- Powdered sugar
- Lemon wedges
Preparation
Heat oven to 425°F. Whisk egg, sugar, flour, milk, extract and salt together until the batter is blended but lumpy; you can also do this in a blender. In a 12-inch ovenproof frying pan, melt butter. Add cherries and cook until warmed, about 2 minutes. Pour in batter and transfer to heated oven. Bake for 15 to 20 minutes, until golden brown and rumpled-looking. (I err on the side of more cooking time with these pancakes, because I find the longer, within a range, they cook, the more rumpled and golden they get.)
Remove pancake from oven and quickly scatter with toasted almonds, dust with powdered sugar and squeeze lemon juice over. Serve in wedges, piping hot.
