How To Make Dutch Baby Pancake with Drunken Cherries
This fluffy pancake is topped with juicy drunken cherries for a boozy twist.
Serves:
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup milk
- 3 large eggs
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp unsalted butter
- Powdered sugar (for dusting)
- 1 cup cherries, pitted
- 1/4 cup brandy
- 1/4 cup sugar
Instructions
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Preheat the oven to 425°F (220°C).
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In a blender, combine the flour, milk, eggs, sugar, vanilla extract, and salt. Blend until smooth.
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Melt the butter in a cast iron skillet over medium heat. Swirl the melted butter around to coat the bottom of the skillet.
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Pour the batter into the skillet and transfer to the preheated oven. Bake for 15-20 minutes, or until puffed up and golden brown.
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While the pancake is baking, combine the cherries, brandy, and sugar in a small saucepan. Bring to a simmer over medium heat and let cook for about 5 minutes, or until the cherries are soft and the liquid has thickened slightly.
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Remove the pancake from the oven and top with the drunken cherries. Dust with powdered sugar.
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Serve immediately and enjoy!
Nutrition
- Calories : 339kcal
- Total Fat : 10g
- Saturated Fat : 5g
- Cholesterol : 149mg
- Sodium : 221mg
- Total Carbohydrates : 50g
- Dietary Fiber : 2g
- Sugar : 26g
- Protein : 8g
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