Dutch Babies (aka German Pancakes) make for very happy breakfasts. It's at once fluffy and custardy, and in no time at all you've whipped up a lovely little breakfast for four! The caramelized cherries are bright and beautiful with the pancake. I especially savor the moment when you pour the pancake batter on top of the cherries and the two swirl together in a most delightful fashion. - arielleclementine —arielleclementine
Test Kitchen Notes
I've always thought sweet cherries were best eaten raw, while their sour counterparts belonged in pies, jam, and other baked goods. This recipe has me second-guessing my convictions. The cherries, tart from lemon and slicked with butter, bathe in a sauce so shiny and tasty, I'll probably make a double batch of it to jar. The vanilla is the batter gives it the sweet scent it needs without any added sugar, making it the perfect complement to the fruit beneath. - Rivka —The Editors
- Serves 4
packed brown sugar
fresh cherries, pitted and halved
large eggs, at room temperature
whole milk, at room temperature
pure vanilla extract
- Preheat oven to 425 degrees.
- Melt butter in 10-inch cast iron skillet over medium heat. Add brown sugar, cherries, and a squeeze of juice from half a lemon and stir to combine. Simmer until the cherries have released some juice, and the sauce is thick and shiny, about 5 minutes.
- While the cherries are caramelizing, place the eggs, milk, vanilla, salt, and flour in a blender and blend for 30 seconds on low speed. Increase the speed to high and blend for one minute more.
- Pour the batter on top of the cherries and transfer to the preheated oven. Bake for 20 minutes, or until the top is golden brown and the cherry juices are bubbling happily. Serve immediately with a simple dusting of powdered sugar.