Black Cherry Puffed Pancake
Submitted by alicepearl2001
A puffy, golden Dutch baby pancake with lemon zest and vanilla, topped with dark sweet cherries, sliced almonds, and powdered sugar. Dramatic enough to wow a brunch crowd, easy enough for a Tuesday morning.
YIELD
1 cakePREP
15 minCOOK
25 minREADY
45 minIf you’ve never made a Dutch baby, prepare to feel like a kitchen wizard. You pour a simple batter into a hot buttered dish, slide it into a screaming-hot oven, and 20 minutes later it puffs up into a golden, cratered showpiece.
This version gets a bright lift from lemon zest and fresh lemon juice, while dark sweet cherries bring a juicy, wine-like sweetness that pairs with the eggy, custard-like center.
Scatter sliced almonds and a snowfall of powdered sugar over the top and serve it straight from the oven. It deflates as it cools, so gather everyone at the table first.
Pro Tips
- Make sure your oven is fully preheated. The high heat is what creates that dramatic puff.
- Melt the butter directly in the baking dish inside the oven. This greases the dish and gives the edges a crispy, buttery sizzle.
- Use room-temperature eggs and milk for a smoother batter that rises more evenly.
- Serve immediately. The puff is fleeting and half the fun is watching everyone’s reaction when it comes out of the oven.
Ingredients
Directions
Preheat oven to 475 degrees F.
Whisk together eggs, milk, lemon rind and vanilla.
Add flour and beat until batter is smooth. Place butter in greased baking dish and place in oven until butter melts.
Pour in batter and bake 20 minutes until puffed and golden.
Remove from oven and sprinkle with powdered sugar and lemon juice.
Offer black cherries, almonds and additional powdered sugar as toppings.
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