Wainwright Inn Puffed Pancake with Black Cherries
Submitted by jnicecat
A golden, billowy oven-puffed pancake with lemon zest and vanilla, crowned with sweet black cherries, sliced almonds, and a dusting of powdered sugar. Inn-worthy brunch in 40 minutes.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
40 minThere’s something theatrical about pulling a puffed pancake from the oven. It rises up golden and dramatic, edges curling like a bowl begging to be filled.
This version from the Wainwright Inn gets a bright hit of lemon zest in the batter and a touch of vanilla that makes the whole kitchen smell like a weekend morning should.
Top it with dark sweet cherries, crunchy almonds, and a snowfall of powdered sugar. Breakfast doesn’t get more celebratory than this.
Chef Tips
- Make sure the oven is fully preheated and the butter is sizzling in the dish before you pour in the batter. That initial blast of heat is what creates the puff.
- Work quickly once the batter hits the hot dish. Don’t open the oven door for at least 15 minutes or the pancake may deflate.
- Fresh cherries in season are even better than frozen. Pit them and toss with a little sugar if they’re tart.
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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