Open Windows Cherry Maple Puff Pancake
- 1 cup frozen tart cherries
- 6 tablespoons butter, melted
- 1/4 cup orange juice
- 2 tablespoons cornstarch
- 1/4 cup granulated sugar
- 1/4 cup maple syrup
- 1/4 teaspoon red food coloring, optional
- 5 eggs
- 1 1/4 cup milk
- 1 1/4 cup flour
- 1 tablespoon grated orange peel
Thaw cherries, reserving juice. Measure juice; you will need 1/4 cup; if there is not enough juice, add water to make 1/4 cup.
Place 1 tablespoon butter in each of 6 individual casseroles or large custard cups.
Combine cherry juice, orange juice, cornstarch and sugar in a small saucepan; mix well. Cook over medium heat, stirring constantly until thick and clear. Remove from heat. Add cherries, maple syrup and food coloring, if desired. Set aside.
Combine eggs, milk, flour and orange peel in the container of an electric blender or food processor. Blend on high speed 30 seconds.
Put 1/4 cup of sauce in each of the prepared casseroles or custard cups; keep any remaining sauce warm. Divide batter equally over sauce in each cup.
Bake in a preheated 400-degree oven 25 minutes, or until puffy and golden. Serve with remaining cherry sauce or maple syrup.
Makes 6 servings.
Thanks to the Cherry Marketing Institute for this recipe.