Cherry Puff Pancake
Smells of vanilla, cinnamon, and fruit will fill your home after baking these cherry puff pancakes. If you don’t like cherries, try using peaches, pears, or blueberries.
- Yield
- 4 Servings
- Serving size
- 1/4 of recipe
- Rating
- 3.91 of 5 (11 ratings)
Food groups
- Dairy: 1/4 cups
- Fruit: 1/2 cups
- Grains: 1 ounces
- Protein Foods: 1/2 ounces
Ingredients
- 3 eggs
- 1/2 cup fat-free milk
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1/8 teaspoon cinnamon
- 2 tablespoons butter, unsalted
- 2 cups halved, pitted sweet cherries, fresh or frozen, thawed and drained
- ¼ cup sliced almonds (optional)
Directions
- Wash hands with soap and water.
- Preheat oven to 450 °F. In a medium bowl or blender, beat the eggs, milk, and vanilla together until well blended.
- Mix the flour, sugar, and cinnamon together.
- Add to the liquid ingredients and mix until there are no lumps.
- Put margarine or butter in a 10- or 11-inch oven proof skillet or a 2 1/2- to 3-quart baking dish.
- Place the skillet or dish in the hot oven until the margarine or butter is melted and bubbly.
- Remove from the oven.
- Quickly spread the cherries across the bottom of the hot skillet or dish.
- Pour the batter over the cherries and sprinkle with almond slices, if using.
- Return to the oven and bake for 15 to 20 minutes until the edges are browned and the puffs in the middle are golden.
- Cool slightly before cutting into 4 pieces.
- The center puffs will flatten during cooling.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 234.79 |
| Total Fat | 9.83 g |
| Saturated Fat | 4.86 g |
| Monounsaturated Fat | 3 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 170.31 mg |
| Carbohydrates | 29.1 g |
| Dietary Fiber | 2.04 g |
| Total Sugars | 14.52 g |
| Added Sugars included | 3 g |
| Protein | 8.17 g |
| Calcium | 73 mg |
| Potassium | 287 mg |
| Sodium | 62.11 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 20 mg |
| Phosphorus | 136 mg |
| Selenium | 18 mg |
| Zinc | 1 mg |
| Vitamin A | 138 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.6 mcg |
| Vitamin C | 5 mg |
| Vitamin D | 1 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 2 mcg |
| Folate | 76 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.3 mg |
| Niacin | 1 mg |
| Choline | 139 mg |
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Source
Recipe by: Food Hero — Oregon State University Cooperative Extension Service
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/cherry-puff-pancake. Federal works are public domain in the United States.