Door County cherries have just come into full force at the farmer’s market, and this recipe showed up on Deb’s blog right as they did, so the timing on this could not have been better. 

This is probably the last recipe I will ever make with the current oven, except for maybe some roasted salmon tomorrow (trying to gauge if it’ll go bad before the new oven is in on Weds). And admittedly, I will not miss checking the oven every five minutes to see whether or not it’s started on fire because it’s above 400. 

Cast iron skillets are awesome things, but occasionally, cleaning them can be a bitch.  Gonna give you some tips, as you may have stuff sticking to it after this recipe. What you want to do is as soon as you’re done using it and it’s cooled off, run hot water over it and scrub it down with a sponge to get any food that’s sticking to it off.  If the food is still sticking, rub it down with salt. Once you’ve got it cleaned off, then pat dry with a towel, wet a paper towel with vegetable oil, and then apply a light coat onto the skillet to protect the seasoning.

Cherry Almond Dutch Baby
Makes one large pancake


  • 3 large eggs
  • 2 T sugar
  • .75 c flour
  • .75 c milk
  • almond extract to taste (I also added a bit of vanilla)
  • pinch salt
  • 4 T butter
  • 2 c pitted Door County cherries (tips to follow)

Preheat your oven to 425 (mine was at 400 and anxiously watched throughout the baking process). Whisk or blend together all ingredients except the butter and cherries, until you have a smooth, uniform batter.

In your cast iron skillet, melt your butter over medium high.

If you have not already pitted your cherries, do so now!  The easiest way to do this is to stick a chopstick in towards the center, wait until you feel the pit, and then push it out of the bottom. Do this over a baggie or empty beer bottle to make the mess minimal and easy to clean up.

Once your cherries are pitted, add them to the skillet, cooking for about two minutes, until warmed. Then, remove from heat, pour the batter over the cherries and butter, and put it in the oven for fifteen to twenty minutes. The baby will be golden brown and slightly rumpled on/riding up the sides (see final pic), moreso the longer you have it in the oven.

And then, enjoy warm, possibly with vanilla ice cream.