Dutch Baby Pancake With Drunken Cherries Recipes

Steps:

• Tip the flour into a large bowl, make a well in the centre, crack in the eggs, then add the milk and vanilla. Use a large whisk to beat the eggs into the milk, slowly incorporating the flour, until you have a smooth batter. Set aside.
• Heat oven to 220C/200C fan/gas 7. Pour the oil into an ovenproof skillet pan, frying pan or tart Tatin tin (mine was 20cm in diameter) and place on the middle shelf to heat up - remove the top shelf, if you can, as the pancake will puff up as it cooks.
• Tip the cherries, sugar and brandy into a frying pan with 2 tbsp of the syrup. Bring to a simmer, then bubble until the liquid is syrupy, adding a splash more cherry syrup if the cherries look dry. Set aside to cool a little.
• When the pan is red hot, pull out the oven tray and pour in the batter - it should sizzle as it hits the pan. Quickly close the oven and leave undisturbed to cook for 20-25 mins until it looks like a giant Yorkshire pudding and is deep golden brown. Don't be tempted to open the door too early as it will sink. Serve the pancake in the pan, topped with ice cream and syrupy cherries.

Steps:

• HEAT oven to 425 degrees F. Melt butter in 9-inch pie plate in the oven. Remove from oven. Brush butter over entire inside of plate.
• COMBINE milk, flour, eggs, sugar and almond extract in blender container. Process using several pulses to make a smooth batter. Pour batter into hot pie plate. Sprinkle with almonds. Bake 15 minutes.
• REDUCE heat to 350 degrees F. Bake 5 to 8 minutes longer or until golden brown. Remove from oven. Spread with cherry preserves. Sprinkle with powdered sugar if desired. Cut into wedges and serve immediately.

Steps:

• For compote:
• Bring honey, lemon peel, lemon juice, and 1/2 cup water to a boil in a small heavy saucepan. Add cherries and simmer briskly, stirring occasionally, until sauce is syrupy, about 15 minutes. Transfer cherry compote to a medium bowl and chill.
• For pancake:
• Preheat oven to 425°F. Melt 2 tablespoons butter in a small saucepan; scrape into a blender. Add eggs, flour, milk, 1 tablespoon sugar, vanilla extract, and salt. Blend batter until smooth; set aside in blender.
• Heat a 12" cast-iron skillet over medium heat. Add remaining 2 tablespoons butter and remaining 2 tablespoons sugar and cook, stirring constantly, until sugar starts to caramelize, about 2 minutes. Add peaches to skillet; increase heat to medium-high and cook, stirring frequently, until softened, about 2 minutes. Briefly reblend reserved pancake batter. Pour evenly over peaches and transfer to oven.
• Bake pancake until puffed and golden brown all over, 17-20 minutes (it will deflate as soon as it's removed from the oven). Dust pancake with powdered sugar and serve immediately, passing cherry compote alongside.
• Do Ahead
• Compote can be made 1 day ahead. Cover and chill. Remove lemon peel just before serving.