cherry almond dutch baby.

Brunch in New York is taken very seriously which is why I both love and loathe it.  I loathe it because it's usually loud, (thanks to a child have a severe temper-tantrum) rushed, (turn-over is the name of the game) and underwhelming.  I love it because the foods that are socially acceptable to be eaten at brunch, namely eggs benedict and french toast (which if we are being honest here is practically the same as bread pudding) are some of my favorite foods in the world. 

So don't you think it's about time you start serving brunch at home?  You can eat in your PJ's! And you can serve thing's like a cherry almond dutch baby which may be the greatest brunch dish of all time.  
A dutch baby is essentially a giant pancake that gets baked in a cast iron skillet.  This one with it's addition of cherries and slivered almonds is an elevated version (that is extremely appropriate for the summer months).  I like it served with a plethora of powdered sugar (though I wouldn't be opposed if you decided to add a spoonful of whipped cream) and the current issue of NYMag.  

Suddenly brunch sounds dreamy.  


Cherry Almond Dutch Baby

Recipe from Smitten Kitchen

Serves 2 generously or 4 petitely

3 large egg
2 tablespoons granulated sugar
3/4 cup all-purpose flour
3/4 cup milk
1/2 teaspoon almond extract (more or less to taste)
Pinch of salt
4 tablespoons butter
2 cups pitted sweet cherries
1/2 cup sliced almonds, well-toasted
Powdered sugar
Lemon wedges

Heat oven to 425°F. Whisk egg, sugar, flour, milk, extract and salt together until the batter is blended but lumpy; you can also do this in a blender. In a 12-inch ovenproof frying pan, melt butter. Add cherries and cook until warmed, about 2 minutes. Pour in batter and transfer to heated oven. Bake for 15 to 20 minutes, until golden brown and rumpled-looking. (I err on the side of more cooking time with these pancakes, because I find the longer, within a range, they cook, the more rumpled and golden they get.)

Remove pancake from oven and quickly scatter with toasted almonds, dust with powdered sugar and squeeze lemon juice over. Serve in wedges, piping hot.