Baked Cherry Puff Pancake

This protein-rich baked pancake swaps heavy cream for fat-free milk and gets natural sweetness and antioxidants from fresh cherries.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 3 large eggs · 229 kcal in the whole recipe
• 1/2 cup fat-free milk · 41 kcal in the whole recipe
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour · 223 kcal in the whole recipe
• 1 tablespoon sugar · 47 kcal in the whole recipe
• 1/8 teaspoon ground cinnamon
• 2 tablespoons unsalted butter · 103 kcal in the whole recipe
• 2 cups halved, pitted sweet cherries (fresh or frozen) · 160 kcal in the whole recipe
• 1/4 cup sliced almonds · 136 kcal in the whole recipe

Method

1. Preheat your oven to 450°F (230°C). In a medium bowl, whisk the eggs, milk, and vanilla extract until well blended.

   

2. In a separate small bowl, stir together the flour, sugar, and cinnamon, then whisk this dry mixture into the wet ingredients until completely smooth and lump-free.

   

3. Place the butter in a 10-inch ovenproof skillet or baking dish, and heat it in the hot oven for a few minutes until the butter is melted and bubbly.

   

4. Carefully remove the hot skillet from the oven. Quickly scatter the cherries evenly across the bottom, pour the batter over them, and sprinkle with the sliced almonds.

   

5. Return to the oven and bake for 15 to 20 minutes until the edges are puffed and browned, and the center is golden. Let cool slightly before slicing into 4 pieces.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.