Description
This pancake has puffy sides and a custard-like center, and will remind you of a cherry danish. It is by far one of my kids’ favorite things to eat for breakfast. Start your day off with something sweet!
Ingredients
- 3 ounces, weight Butter
- 12 ounces, fluid Milk
- 6 whole Large Eggs
- 2 teaspoons Vanilla
- 3 Tablespoons Raw Cane Sugar
- ½ teaspoons Kosher Salt
- 1 cup Flour
- 2 ounces, weight Cream Cheese
- 21 ounces, weight Cherry Pie Filling (or Another Topping; Alternatives Listed Below)
Preparation
Adjust your oven rack to the middle position. Preheat to 425F. Place the butter in a 9x13x2 pan, and place in the oven to melt.
While the butter melts, quickly place the milk, eggs, vanilla, sugar, and salt into the bowl of mixer. Mix on medium speed for 2 minutes, or until thoroughly blended. Add the flour, and mix again for another 2 minutes. Scrape the bowl one time during mixing.
Pull the pan out of the oven, and slowly add the egg mixture. Cut off the cream cheese into 1/2 teaspoon size chunks, and scatter them over the eggs.
Bake for 20 minutes. The sides of the pancake will rise above the sides of the pan, and will turn very brown and crispy–this is good. The inside of the pancake will be like custard. Remove it from the oven, and serve immediately by cutting into squares and topping with cherries*.
Every time I make this, my kids love to see the pancake right when it comes out of the oven, with the tall, crispy sides. As soon as you remove it from the oven, the sides will start to fall.
*Topping Variations:
-Powdered Sugar
-Honey
-Maple Syrup
-Fresh Fruit
-Warm Applesauce
