Puffed Pancake with Black Cherries & Almonds

This is a Dutch baby by another name. A thin batter of eggs, milk, flour, lemon rind, and vanilla gets poured into a screaming hot pan of melted butter and baked until it puffs into dramatic golden walls around the edges with a custardy center.

The high oven temperature is what makes the magic happen. Four eggs give the batter enough protein to steam and puff aggressively, climbing the sides of the baking dish like a popover on steroids. It deflates within minutes of leaving the oven, which is completely normal and part of the charm.

Lemon zest in the batter and a squeeze of fresh lemon juice over the top keep things bright against the rich, buttery base. The black cherries add tartness and a gorgeous dark color, while sliced almonds bring crunch that contrasts the soft, eggy center.

Dust with powdered sugar while it’s still puffed for the best presentation. Get it to the table fast because everyone should see it at full height before it settles.

Pro Tips

• Preheat the oven fully. If it’s not hot enough, the pancake won’t puff and you’ll end up with a flat, dense crepe.
• Melt the butter in the baking dish inside the oven. The sizzling hot butter is what creates the crisp bottom.
• Whisk the batter until completely smooth. Any lumps will show up as dense spots in the finished pancake.
• Thaw frozen cherries completely and drain well. Excess juice will make the topping watery.

Variations

• Use fresh blueberries or sliced strawberries instead of cherries when they’re in season.
• Add a teaspoon of cinnamon to the batter for a spiced version.
• Drizzle with maple syrup instead of powdered sugar for a more traditional breakfast feel.