Cherry Puff Pancake

30 min · Serves 4

Based on a recipe from Food Hero Oregon State University Cooperative Extension Service, via USDA MyPlate Kitchen

What goes in

• 3eggs
• ½ cupfat-free milk
• 4.9 mlvanilla extract
• ½ cupall-purpose flour
• 14.8 mlsugar
• 0.6 mlcinnamon
• 29.6 mlmargarine
• 2 cupssweet cherries
• ¼ cupsliced almonds (optional)

How to cook it

1. Heat your oven to 450 °F.
2. Whisk the eggs, milk, and vanilla in a bowl or blender until smooth.
3. Stir the flour, sugar, and cinnamon together, then incorporate into the egg mixture until no lumps remain.
4. Place the margarine in an oven-safe skillet or baking dish and heat in the oven until melted and bubbling.
5. Remove the dish from the oven and quickly arrange the cherries in an even layer on the bottom.
6. Pour the batter over the cherries and top with almonds if you are using them.
7. Bake for 15 to 20 minutes until the edges are browned and the center is golden and puffed.
8. Let the pancake cool slightly before slicing into 4 portions, noting that the center will deflate as it cools.

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