3 large egg
2 tablespoons granulated sugar
3/4 cup all-purpose flour
3/4 cup milk
1/2 teaspoon almond extract (more or less to taste)
Pinch of salt
4 tablespoons butter
2 cups pitted sweet cherries
1/2 cup sliced almonds, well-toasted
Heat oven to 425°F.
Whisk egg, sugar, flour, milk, extract and salt together until the batter is blended but lumpy; you can also do this in a blender.
In a 12-inch ovenproof frying pan, melt butter.
Add cherries and cook until warmed, about 2 minutes.
Pour in batter and transfer to heated oven. Bake for 15 to 20 minutes, until golden brown and rumpled-looking. (Err on the side of more cooking time with these pancakes, because the longer, within a range, they cook, the more rumpled and golden they get.)
Remove pancake from oven and quickly scatter with toasted almonds, dust with powdered sugar and squeeze lemon juice over. Serve in wedges, piping hot.
4 large eggs
2 tablespoons (25 grams) sugar
1/4 teaspoon coarse or kosher salt
6 tablespoons (50 grams) all-purpose flour
3 tablespoons (15 grams) unsweetened cocoa powder, any variety, sifted if lumpy
1/2 cup (120 ml) milk (I use whole)
4 tablespoons (60 grams) unsalted butter
Shaved dark chocolate and powdered sugar (to finish)
Fresh berries and syrup (to serve, if desired)
Heat oven to 425 degrees F.
Whisk eggs, sugar and salt in the bottom of a medium bowl. Add flour and cocoa, whisking until mostly smooth (some tiny lumps are okay, but whisk out what you can). Drizzle in milk, whisking the whole time.
Heat a 12-inch ovenproof skillet on the stove over high heat. Add butter and melt, tipping the pan around so it butters the sides too. Turn heat off and scrape batter into pan. Transfer skillet to oven and bake for 16 to 18 minutes, until pancake is billowy.
Remove from oven and grate chocolate over, to taste. Dust generously with powdered sugar. Cut in halves or quarters and eat with berries and syrup, if desired.
2 to 3 tablespoons unsalted butter
4 large eggs
1/2 cup (65 grams) all-purpose flour
1/2 cup milk (ideally whole milk but most varieties will work)
1/4 teaspoon kosher salt
If savory: Freshly ground black pepper, wilted spinach or sauteed greens, bacon or ham cheese, herbs or comte, herbs (shown here with ham, gruyere, and chives)
If sweet: Powdered sugar, lemon juice, syrup, fresh berries, shaved chocolate or chocolate sauce
1 tablespoon sugar both optional)
1/2 cup soy sauce
1/2 cup rice vinegar
1 tablespoon Chinese chile garlic sauce
1 teaspoon toasted sesame oil
In a small bowl, whisk the soy sauce with the rice vinegar, chile-garlic sauce and sesame oil, then serve.
The dipping sauce can be refrigerated for up to 3 days.