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
Ingredients
- Batter
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3
Large Eggs
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Pinch
Kosher Salt
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11/4 cup
Whole Milk
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1/3 cup
Sugar
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1 tablespoon
Vanilla
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3/4 cup
Flour
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Softened sweet butter for coating baking dish
- Cherries
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3 cups
Pitted cherries (leave the juice for another use)
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1/3 cup
Sugar
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Powdered sugar for dusting
Directions
-
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.
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