I love cherries, and when they’re available, I often pit them and freeze them, both for my kids to eat frozen during the summer (as good as frozen grapes!) and to bake with. This recipe comes from Eating Well magazine, with just a couple changes. Serves 2 – 4.
- 1 tsp and 1 TBS unsalted butter or ghee
- 1/2 cup skim milk
- 3 large eggs
- 1 tsp vanilla
- 1/2 cup flour, either whole wheat or all-purpose (I used whole wheat)
- 1 TBS sugar
- 1/8 tsp salt
- pinch of cinnamon
- 2 cups pitted fresh or frozen cherries (if frozen, thaw first and drain)
- 1/4 cup sliced almonds
- powdered sugar for serving
Preheat oven to 450 degrees. Place 1 tsp butter or ghee in a 10” cast iron skillet and place skillet in oven while it’s preheating; when the butter has melted, brush it all over the inside of the skillet.
Arrange cherries in the bottom of the skillet.
In a microwave-safe bowl melt the 1 TBS of butter (in the microwave, of course!), then whisk in the milk, eggs and vanilla.
Add the flour, sugar, salt and cinnamon, and whisk well to combine.
Pour mixture over the cherries, then sprinkle on the almonds.
Bake for 15 – 20 minutes, or until set and golden. Let sit for 5 minutes before serving,
with powdered sugar sprinkled on top if desired (spoon a little powdered sugar into a fine-mesh sieve, then, using a spoon, stir the sugar so that it sifts down on the pancake).