Ugh, moving. Even though this most recent relocation is over, there is still quite a bit to do to make ourselves feel at home. Welcoming a new puppy into our pack has set back our settling in quite a bit, so I’m just now ready to share my last DC-baked meal. This cherry breakfast bake had been on my radar for a while, but it only came to fruition when I realized that I needed to use up the pound of frozen cherries in my freezer. I packed up and moved my homemade chicken stock and stash of freshly grated coconut, but most store-bought goods did not make the cut. My improvised breakfast turned out to be a real treat, a golden oasis that I returned to again and again as my apartment emptied and I needed to feel a little less alone.
To make this satisfying breakfast treat, heat your oven to 425° F. Spread 1/3 cup of sliced almonds on a baking sheet, and toast them in the oven for a few minutes until they are golden brown. Meanwhile, whisk together 3 large eggs, 2 tablespoons of sugar, 3/4 cup of milk, 1/2 teaspoon of vanilla extract, 3/4 cup of flour, and 1 pinch of salt.
Heat a 10 to 12 inch skillet over medium-high heat, and melt in 4 tablespoons of butter. Add in 1 pound of de-stemmed, pitted cherries. Cook the cherries until they are warmed through and just start to break down. You can use fresh or frozen cherries, but frozen cherries take longer to warm through.
Pour the batter into the skillet (there is no need to stir it), and transfer the skillet into the oven. Depending on the size of your skillet, cook the cherry mixture for 20-30 minutes until it is golden, somewhat rippled looking, and set throughout.
Remove the skillet from the oven, and sprinkle over the toasted almonds and some powdered sugar. Even though I usually like lemon juice squeezed over these baked pancakes, the amount of cherries in this one added a tartness that stood well on its own.
Slice the pancake up, and serve it out. Store leftovers in the refrigerator. They are fantastic reheated briefly in the microwave, and they’re even good cold or at room temperature. I hope this simple concoction gives you a full belly and sense of peace, even during the most hectic times.
This recipe is adapted from Smitten Kitchen.
- Cherries- 1 pound
- Sliced almonds- 1/3 cup
- Eggs- 3
- Sugar- 2 tablespoons
- Milk- 3/4 cup
- Vanilla extract- 1/2 teaspoon
- Flour- 3/4 cup
- Salt- 1 pinch
- Butter- 4 tablespoons
- Powdered sugar