This puffed cherry pancake is similar to an Apfelpfannkuchen--a puffy German pancake full of apples. Dust it with confectioners' sugar or drizzle with maple syrup for a special breakfast treat.

Carolyn Malcoun
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Ingredients

Directions

  • Preheat oven to 450 degrees F. Place 1 teaspoon butter in a 10-inch cast-iron skillet or ovenproof nonstick skillet and transfer to the oven to melt the butter.

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  • Melt the remaining 1 tablespoon butter in a small pan or the microwave. Transfer to a medium bowl and whisk in milk, eggs and vanilla. Add flour, granulated sugar, salt and cinnamon and whisk to combine.

  • Remove the pan from the oven, tilting it to coat the bottom with butter. Add cherries in a layer. Pour the batter over the cherries and sprinkle with almonds.

  • Bake the pancake until golden and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Let cool for 5 minutes before cutting into 4 wedges. Sprinkle with confectioners' sugar, if desired.

Tips

Tips: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it at large supermarkets and natural-foods stores. Store in an airtight container in the freezer.

To pit fresh cherries, use a tool made for the job--a hand-held cherry pitter; it also works for olives! Or pry out the pit with the tip of a knife or vegetable peeler.

Nutrition Facts

252 calories; 11 g total fat; 151 mg cholesterol; 140 mg sodium. 29.7 g carbohydrates; 9.3 g protein; Full Nutrition

Reviews (9)

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9 Ratings
  • 5 star values: 0
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
02/08/2015
Easy to make fun to eat I halved the recipe and used a pinch of salt (i.e. 1/16 teaspoon) but I wish I had used more. Otherwise very tasty! Pros: Easy great texture easy to use different kinds of fruit and nuts Cons: Recipe could use more salt Read More
Rating: 4 stars
06/29/2014
I used the whole wheat flour 1 teaspoon of baking powder. The pancake turned out great. I used cranberries in place of cherries and added sugar and used almond flavoring vs vanilla to compliment the almond nuts. Read More
Rating: 3 stars
07/15/2012
Good stuff! Single dad new to cooking and I find it amusing that almost every recipe calls for either baking soda or baking powder... except the one thats baked. I may try a teaspoon of powder next time to get a little mor puff. Are adjustments ever needed when cutting a recipe in half? Pros: Nice alternative to pancakes. Cons: A little more puff would be nice but still good as is. Read More
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Rating: 4 stars
07/07/2012
Great with Raspberries We substituted raspberries for the cherries and omitted the cinnamon. It was delicious! Read More
Rating: 4 stars
06/28/2012
Special weekend breakfast Pitting all those cherries took a while but the result was worth it. Can't understand why the pancake didn't puff up for some reviewers--it's been foolproof for me. Pros: Easy and tasty Cons: Pitting the cherries! Read More
Rating: 2 stars
05/30/2012
I thought it was very eggy tasted more like an egg dish and not a pancake. It did not puff at all. Not a keeper in my house. Read More
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Rating: 4 stars
05/26/2012
Delicious. It is a real treat when I make this breakfast for my family. Read More
Rating: 4 stars
05/15/2012
Very Yummy Mine puffed just fine in the oven but fell a bit when cooling. I think that's what it's supposed to do though. I used regular whole wheat flour and it came out delicious. Read More
Rating: 3 stars
05/05/2012
not sure! Mine did not puff up at all...is there supposed to be baking powder or baking soda in this recipe? Pros: Tastes good love the fruit and protein Cons: Didn't puff up at all Read More