Bake-Off® Contest 47, 2014
Ashburn, Virginia

Cherry-Vanilla Dutch Pancake

Gluten-free pastry? Mix it up and voila! You'll have the best Dutch pancakes with sweet cherries.

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  • prep time 20 min
  • total time 40 min
  • ingredients 7
  • servings 6
 

Ingredients

1/2
container Pillsbury™ Gluten Free refrigerated pie and pastry dough
3
tablespoons butter
3/4
cup whole milk
1/4
cup plus 3 tablespoons powdered sugar
3
eggs
2
teaspoons Watkins™ Pure Vanilla Extract
2
cups fresh or frozen (thawed and drained) pitted dark sweet cherries

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Let pastry dough stand at room temperature 10 minutes to soften.
  • 2 Meanwhile, in 12-inch ovenproof skillet, melt butter in oven. In small microwavable measuring cup or bowl; microwave milk uncovered on High 30 seconds.
  • 3 In blender or food processor, break up pastry dough. Add 1/4 cup of the powdered sugar, the milk, eggs and 1 teaspoon of the vanilla. Cover; blend on low speed 30 to 45 seconds or until smooth.
  • 4 Tilt and rotate skillet to completely cover bottom and sides with melted butter; pour extra melted butter into blender. Blend pastry mixture with quick on-and-off motions until blended. Immediately pour batter into hot skillet.
  • 5 Bake 20 to 24 minutes or until puffy and golden brown around edges.
  • 6 Meanwhile, cut cherries in half, if desired. In medium microwavable bowl, combine cherries, the remaining 1 teaspoon vanilla and 2 tablespoons of the powdered sugar; stir until sugar dissolves. Microwave cherry mixture uncovered on High 1 to 2 minutes, stirring once, until warm.
  • 7 Sprinkle hot pancake with remaining 1 tablespoon powdered sugar; cut into wedges. Top with cherries.
  • 1 Heat oven to 400°F. Let pastry dough stand at room temperature 10 minutes to soften.
  • 2 Meanwhile, in 12-inch ovenproof skillet, melt butter in oven. In small microwavable measuring cup or bowl; microwave milk uncovered on High 30 seconds.
  • 3 In blender or food processor, break up pastry dough. Add 1/4 cup of the powdered sugar, the milk, eggs and 1 teaspoon of the vanilla. Cover; blend on low speed 30 to 45 seconds or until smooth.
  • 4 Tilt and rotate skillet to completely cover bottom and sides with melted butter; pour extra melted butter into blender. Blend pastry mixture with quick on-and-off motions until blended. Immediately pour batter into hot skillet.
  • 5 Bake 20 to 24 minutes or until puffy and golden brown around edges.
  • 6 Meanwhile, cut cherries in half, if desired. In medium microwavable bowl, combine cherries, the remaining 1 teaspoon vanilla and 2 tablespoons of the powdered sugar; stir until sugar dissolves. Microwave cherry mixture uncovered on High 1 to 2 minutes, stirring once, until warm.
  • 7 Sprinkle hot pancake with remaining 1 tablespoon powdered sugar; cut into wedges. Top with cherries.

EXPERT TIPS

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Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
510
(
Calories from Fat
290),
% Daily Value
Total Fat
32g
32%
(Saturated Fat
13g,
13%
Trans Fat
0g
0%
),
Cholesterol
110mg
110%;
Sodium
550mg
550%;
Total Carbohydrate
50g
50%
(Dietary Fiber
2g
2%
  Sugars
17g
17%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
2%;
Calcium
6%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
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