3 large eggs
2 tablespoons granulated sugar
¾ cup all-purpose flour
¾ cup milk
½ teaspoon almond extract
Pinch of salt
4 tablespoons butter
2 cups pitted sweet cherries
½ cup sliced almonds, well toasted
Powdered sugar
Half of a lemon
You can toast the almonds in a dry skillet over medium heat, tossing frequently, or on a sheet pan in the oven at 350ºF until they’re deep golden brown.
Heat oven to 425°F. In a medium bowl, whisk together the egg, sugar, flour, milk, extract and salt until the batter is blended but lumpy.
Melt the butter in a 12-inch ovenproof frying pan. I love my cast iron for this. Add cherries and cook until warmed, about 2 minutes. Pour in batter and transfer to heated oven.
Bake for 15-20 minutes, until golden brown and ruffled along the edge. Remove pancake from oven and quickly scatter with toasted almonds, dust with powdered sugar and squeeze lemon juice over. Serve immediately.