Author Notes: This is a Julia Child recipe but it's really a French classic. I guess it was or still is popular in France as a Breakfast/Brunch dessert dish. My grandmother in Prague used to make a similar version of this as a dessert but she never pitted the cherries. (not sure what that says about my grandmother)
I tweaked this classic a bit but it's like tweaking chocolate chip pancakes.
This a great way to wow the family on Father's Day!
From the way mine turned out I can only say it could be served hot, room temp, or even cold.
It could be a sweet side to sausage and eggs, a dessert or a stand alone entree.
It's like a think doughy pancake chock full of cherries. It's a great addition to a Brunch buffet, a stand alone breakfast or a dessert. Either way it's perfect for a Father's Day celebration. —blanka.n
pinches Kosher Salt
cup Whole Milk
Softened sweet butter for coating baking dish
cups Pitted cherries (leave the juice for another use)
Powdered sugar for dusting
- Preheat oven to 350. Blend all ingredients for batter (except butter) in your blander and set aside.
- Prepare the cherries. Even if you don't have a pitter - use a toothpick and squeeze them out. Discard the juices for something else. You don't want the cherries to be too wet.
- Butter an 8-cup baking dish and pour 1/2 th batter in. Bake for 10m minutes until lightly set. Top with all the cherries and add remaining batter. Sprinkle on remaining sugar.
- Bake for 40 to 60 minutes until puffy, golden and set. Check until toothpick comes out clean. Don't try to open the oven too much while cooking - think souffle. Once done and slightly cooled sprinkle with powdered sugar.