Open Windows Cherry Maple Puff Pancake

Recipe Ingredients

1 cup	62g / 2.2oz	Frozen tart cherries
6 tablespoons	90ml	Butter - melted
1/4 cup	59ml	Orange juice
2 tablespoons	30ml	Cornstarch
1/4 cup	49g / 1.7oz	Granulated sugar
1/4 cup	82g / 2.9oz	Maple syrup
1/4 teaspoon	1.3ml	Red food coloring - (optional)
5		Eggs
1 1/4 cups	296ml	Milk
1 1/4 cups	78g / 2.8oz	Flour
1 tablespoon	15ml	Grated orange peel

Recipe Instructions

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.

This recipe yields 6 servings.

Source:
Cherry Marketing Institute at http://www.cherrymkt.org

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