This has become one of my standbys. It is a puff pancake, crisp with a hint of custard flavor, folded over fruit filling and sliced into three wedges. Tart apples are nice, but cherry is the favorite in my house. Prepare the filling before starting the pancake, since you’ll need it on hand as soon as the pancake comes out of the oven. A touch of almond extract heightens the cherry scent and flavor.
Makes two generous, or three moderate servings
2 cups fresh or frozen pie cherries
½ cup water
1/2 cup unrefined sugar, such as Florida Crystals (not turbinado sugar)
¼ cup cold water
1 tbsp corn starch
1/2 tsp almond extract
In a medium saucepan, add ½ cup water, sugar, and cherries. Cook over medium heat until cherries are juicy and on the verge of boiling. In a small bowl, mix corn starch and ¼ cup water, stirring until smooth and free of lumps. Pour cornstarch mixture into hot fruit while stirring. Continue to stir as cherries thicken into a sauce. Add almond extract and remove from heat. Set aside.
3 large eggs
¾ cup whole milk
¾ cup whole wheat pastry flour
½ tsp salt
1 ½ tbsp butter
Preheat oven to 425 degrees Fahrenheit. Beat the eggs in a large bowl. Add milk, flour, and salt and whisk until smooth. Melt butter into a 12 inch iron or heavy stainless steel skillet, swirling around to coat the sides as well as the bottom. When the butter begins to sizzle, pour in the batter and immediately place skillet in the oven. After fifteen minutes, reduce the oven temperature to 350 degrees and bake ten minutes longer. Remove from oven. Loosen the edges and then the bottom of the pancake with a silicone (heat resistant) spatula and carefully transfer entire pancake to a dinner plate (it should release from the pan quite readily). Pour about 2/3 of cherry filling into one half of the pancake, then use the spatula to help fold the other half on top of it. Slice into halves or thirds and use pancake turner to transfer each portion to another plate. Top each portion with more cherry filling and dust with a shake of confectioner’s sugar.