Baked Cherry Pancake (All purpose flour or Gluten-free flour)

• 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

Prepare dishes:

Oil and flour 3 ramekins (2 cup size)

Add chopped sweet cherries

Set aside.

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