Cherry Clafoutis
Serves: 5
Cecile Bahringer
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
54
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Pancake Mix1.5 cups
Buttermilk3 tbsps
Butter (melted and cooled)1 tsp
Vanilla Extract3
Eggs1 cup
French Vanilla Ice CreamDirections:
1
Preheat the oven to 350 degrees F
2
Spray a 9-inch deep pie dish with nonstick cooking spray and place on a baking sheet
3
In a medium bowl, combine the pancake mix and sugar
4
In a large measuring cup, whisk together the buttermilk, butter, extract and eggs
5
Whisk the liquid ingredients into the dry
6
Evenly distribute the cherries in the bottom of the pie dish
7
Pour the batter over top of the cherries and bake until the center is set and the edges are golden, 45 minutes to 1 hour
8
Remove from the oven and cool to room temperature, about 1 hour, before slicing
9
To serve, place ice cream in a microwave-safe bowl and microwave on high for about 45 seconds until the ice cream is melted
10
Stir in 1 tablespoon of the reserved cherry juice
11
Place a slice of the clafoutis onto a desert place
12
Drizzle with the sauce and dust with confectioners' sugar