Puffed Cherry Pancake

Puffed Cherry Pancake

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.

From EatingWell: May/June 2012
Yield: 4 servings
Active Time: 20 minutes
Total Time: 40 minutes

Ingredients

  1. 1 teaspoon plus 1 tablespoon unsalted butter, divided
  2. 1/2 cup low-fat milk
  3. 3 large eggs
  4. 1 teaspoon vanilla extract
  5. 1/2 cup whole-wheat pastry flour (see Tips) or all-purpose flour
  6. 1 tablespoon granulated sugar
  7. 1/8 teaspoon salt
  8. Pinch of ground cinnamon
  9. 2 cups halved pitted sweet or sour cherries, fresh or frozen (thawed, drained; see Tips)
  10. 1/4 cup sliced almonds
  11. Confectioners’ sugar for garnish

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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

Nutrition

Nutrition Per Serving: 252 calories; 11 g fat (4 g sat, 4 g mono); 151 mg cholesterol; 30 g carbohydrates; 9 g protein; 4 g fiber; 140 mg sodium; 312 mg potassium.

Nutrition Bonus:

2 Carbohydrate Serving

Exchanges: 1 starch, 1 fruit, 1/2 medium fat meat, 1 1/2 fat