Name: Baked Cherry Pancake
Yield: Yield: One 9-in/23-cm Pancake
Cuisine: French
Ingredients: 1 tsp/5 mL vanilla extract; Butter, as needed, for greasing the baking dish; Sugar, as needed, for dusting the baking dish; 1 lb/454 g pitted black cherries; 1 oz/28 g sugar; 1 pinch salt; 6 fl oz/180 mL heavy cream; 6 fl oz/180 mL milk; Confectioners’ sugar, as needed; 1 cup/240 mL crème fraîche; 4 oz/113 g all-purpose flour; 3 eggs

In a mixing bowl, combine the eggs, flour, sugar, salt, heavy cream, milk, and vanilla until mixed homogenously. Butter a 9-in/23-cm round baking dish or skillet and sprinkle with sugar until evenly coated.

Arrange the cherries tightly in the prepared baking dish, pour the batter over the cherries, and sprinkle with additional sugar.

Baked Cherry Pancake

Ingredients

Batter

Method

Become a Premium Member to access this recipe

Part of