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
Softened sweet butter for coating baking dish
Pitted cherries (leave the juice for another use)
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.