Oh, all those lovely berries that we get to indulge in during summer! I was visiting Germany just when the cherries were luscious-looking, dark-red and super sweet. So we ended up eating them for breakfast, as a snack and with dessert. This cherry oven pancake was one of the desserts that got beautiful red cherries as a finishing touch.
It’s a simple recipe and takes only a few minutes to prep. Anybody can do it, really. It’s also a fun baking project for kids. And guess what? Even though it’s that simple to make, it’s incredibly delicious. Plus, you can forget about guilty feelings, since the pancake contains only a tiny bit of sugar. Instead you get all the goodies from cherries – like fiber, flavonoids and vitamin C – and some important protein from the quark. Quite awesome, isn’t it :). If you’d like to have it a little bit sweeter, some vanilla ice cream would make a perfect pair with this pancake.
Baking this oven pancake reminded me that I should be doing it more often, using the berries or fruit that are in season. Next time I’m going to involve my 2-year-old in making the oven pancake.
If you love pancakes, check out our savoury spinach and pea pancake, blueberry pancakes and sweet potato pancakes recipes as well!
Cherry oven pancake
- 250 g/ 8.8 oz quark
- 1,5 dl/ 0.6 cups milk
- 2 eggs
- 1 tbsp sugar
- 1 dl spelt flour
- 1 tsp real vanilla powder
- pinch of salt
- 10-15 cherries
- Preheat the oven to 225 Celcius/ 440 Fahrenheit degrees.
- Pit the cherries and cut into half or quarters. I think it’s easiest if you take a knife and rock it around the entire cherry, as you would an avocado or peach. Twist the fruit into 2 halves to reveal the pit; pop it out and discard it. Then cut into quarters, if you like to have them smaller for your pancake.
- Whisk all the ingredients except cherries together in a bowl.
- Line a baking pan with parchment paper or grease the pan with butter.
- Pour the batter into the pan and sprinkle the cherries on top.
- Gently put the pan in the oven. Cook it first 10 minutes in 225 Celcius/ 440 Fahrenheit degrees and after that lower the temperature to 200 Celcius/ 390 Fahrenheit degrees and cook for another 15 minutes.
- Let the pancake cool down a little bit before serving. Serve with whipped cream, fresh berries or ice cream.