Baked Cherry Pancake (All purpose flour or Gluten-free flour)From BROOKSIDE MANOR BED & BREAKFAST
Prep Time:10 minutes
Cooking Time:25-35 minutes
Adapted from German Apple Pancake recipe.
We use local sweet cherries instead of apples.
Adaptable for gluten-free baking.
- 1 confectionary sugar for dusting after baking
- 1/2 cup fresh or frozen sweet cherries, chopped
- 3 each eggs at room temperature
- 1/2 cup milk (we use 2%)
- 1/2 cup all purpose flour or multi purpose gluten free flour (we use King Arthur Brand)
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 2 Tablesoons oil (we use canola oil)
- 1 local maple syrup
Preheat oven to 375
Oil and flour 3 ramekins (2 cup size)
Add chopped sweet cherries
Mix Batter (We do this in a Cuisinart mini Prep Plus):
Add all ingredients to the work bowl of Cusinart Mini Prep Plus. Plus until well mixed.
Divide Batter into the 3 prepared ramekins
Bake in preheated oven for 25-35 minutes.
Usually takes 25 minutes using convection oven.
Pancakes are cooked when the batter has puffed up and is firm to touch on top.
Let cool 5 minutes. As pancake cools, it will sink (like a souffle).
To remove pancake from ramekin, run a knife around outside of pancake. Use small stiff spatuala to lift out of ramekin.
Dust with sifted confectionary sugar and serve with warm local maple syrup