Puffed Cherry Pancake
From EatingWell: May/June 2012
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.
- 1 teaspoon plus 1 tablespoon unsalted butter, divided
- 1/2 cup low-fat milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole-wheat pastry flour (see Tips) or all-purpose flour
- 1 tablespoon granulated sugar
- 1/8 teaspoon salt
- Pinch of ground cinnamon
- 2 cups halved pitted sweet or sour cherries, fresh or frozen (thawed, drained; see Tips)
- 1/4 cup sliced almonds
- Confectioners’ sugar for garnish
- Preheat oven to 450°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.
- 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 & Notes
- 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.
Per serving: 252 calories; 11 g fat (4 g sat, 4 g mono); 151 mg cholesterol; 30 g carbohydrates; 3 g added sugars; 9 g protein; 4 g fiber; 140 mg sodium; 312 mg potassium.
Carbohydrate Servings: 2
Exchanges: 1 starch, 1 fruit, 1/2 medium fat meat, 1 1/2 fat
More From EatingWell
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- Main Ingredient
- Ease of Preparation
- Type of Dish
- Baked Goods, other
- Total Time
- 45 minutes or less
- May/June 2012