Black Cherry Puffed Pancake
Yield
1 cakePrep
15 minCook
25 minReady
45 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
fresh |
|
| 1 | cup |
milk
|
|
| ½ | each |
lemon
rind grated, juiced |
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | cup |
all-purpose flour
|
|
| ½ | stick |
butter, unsalted
|
|
| ½ | cup |
dark sweet pitted cherries
frozen, thawed |
* |
| ½ | cup |
almonds
sliced |
|
| ½ | cup |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
fresh |
|
| 237 | ml |
milk
|
|
| 0.5 | each |
lemon
rind grated, juiced |
|
| 2.5 | ml |
vanilla extract
|
|
| 237 | ml |
all-purpose flour
|
|
| 56.5 | g |
butter, unsalted
|
|
| 118 | ml |
dark sweet pitted cherries
frozen, thawed |
* |
| 118 | ml |
almonds
sliced |
|
| 118 | ml |
powdered sugar
|
|
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.
