Danish Pancake with Drunken Cherries

• plain flour↗100g g
• large eggs↗3
• milk↗150ml ml
• vanilla extract↗1 tsp tsp
• vegetable oil↗3 tbsp tbsp

  or sunflower oil

• cherries without pits400g can g

  in light syrup, drained (keep syrup)

• golden caster sugar↗3 tbsp tbsp
• cognac↗2 tbsp tbsp

  or kirsch

• vanilla ice cream

  for serving

Step-by-step instructions

1. 1

   Sift the flour into a large bowl, make a well in the centre, crack the eggs, then add the milk and vanilla. Using a large whisk, beat the eggs with the milk, gradually incorporating the flour until you obtain a smooth batter. Set aside.

2. 2

   Preheat the oven to 220 °C/200 °C with convection/gas 7. Pour the oil into a heat‑proof skillet, pan‑skillet or a Tarte Tatin mould (my small one is 20 cm in diameter) and place it on the middle rack to heat – remove the top rack if you can, because the pancake will rise during baking.

3. 3

   Add the cherries, sugar and brandy to the skillet together with 2 tbsp of syrup. Bring to a gentle boil, then simmer until the liquid becomes syrupy, adding a little more cherry syrup if the cherries look dry. Set aside to cool slightly.

4. 4

   When the skillet is very hot, remove it from the oven and pour in the batter – it should sizzle on contact with the pan. Quickly close the oven and let it bake without stirring for 20‑25 minutes, until the pancake looks like a giant Yorkshire pudding and acquires a deep golden‑brown colour. Do not open the door too early, otherwise the pancake will collapse. Serve the pancake in the skillet, topped with ice cream and syrupy cherries.