I’ve been following Deb Perelman’s Smitten Kitchen through her blog for years, before she had Instagram, before her first book deal, before she had kids, and I think even before she was married, so I believe that makes me one of her OG fans. I love her personality in writing and her tried and true recipes that turn out just as described and pictured. She provides tips and tricks to make food taste better, and I am always learning something new with each recipe.
By making the Cherry Almond Dutch Baby, I learned that taking the extra step to toast almond slices brings the pancake up to a whole new level, especially if you love almonds. And I love almonds. This Dutch baby pancake has almonds and almond extract, so.
Dutch baby pancakes are simple to make and they are best consumed fluffy right out of the oven, but it deflates quickly and you really have to be on standby to inhale it as it comes out of the oven, which is often impossible. Once the pancake deflates, it becomes a bit spongy. Although it’s still good, it won’t be as good as what you would imagine a cloud-like pancake should taste like.
It’s still delicious, especially because it’s cherry season and there’s cherries everywhere in supermarkets. Since I love cherries, almonds, and pancakes, her recent Instagram post had me driving to the supermarket to buy some sliced almonds.
I can’t take credit for making this by myself. Elaine helped me measure, stir, assemble, and she even helped set the table. <333