Sour Cherry Puff Pancake – a delicious recipe with Eggs, Milk, Flour, Salt, Almond Extract, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Whisk or beat together the eggs, milk, flour, salt and extracts. Cover and set aside for 10 minutes to rest.
2
Come back and preheat the oven to 375 F (190 C). Use a skillet or a round pan to melt the butter (either in the oven or on the stove). Once melted, sprinkle the brown sugar over this in an even layer (add more sugar if you like it sweeter, less if you want the cherries dominant). Add the cherries-they should almost cover the pan. After that, you can pour the batter over the top of the entire thing in a back and forth motion.
3
Stick in the oven to bake for 30-35 minutes. After five minutes, turn the temperature up to 400 F (200 C). It will puff around the edges and slightly in the middle and be golden brown on the sides when it is done.
4
Enjoy! Be careful not to consume in one sitting. On second thought, don't be careful.
501
kcal
Calories
24
g
Fat
54
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 whole Eggs, 1 cup Whole Milk, 1 cup Flour, 1/4 teaspoons Salt, and more.
Yes, Sour Cherry Puff Pancake falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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