Easy Cherry Pop-Over

I came up with this recipe as addition to the pumpkin pie we were having for Christmas dinner. Its very similar to a baked pancake so its often topped with a sweet syrup. I made a chocolate sauce to go with the cherries, but I'm sure maple syrup would be delicious as well. This turned out to be a big hit with the whole family. It was so easy, I'm definitely making it again, probably with many more variations to come:)

Ingredients:

• 1/2 cup whole wheat pastry flour
• 1/2 cup of milk
• 4 eggs
• 2 tbsps coconut oil
• 1 1/2 cup of frozen black sweet cherries
• juice from half a large lemon
• dash of salt

Directions:

1. TOOLS NEEDED: 1 cast iron pan, at least 9 inches in diameter at the bottom of the pan.
2. Preheat oven to 425 F.
3. In a large, cast iron skillet, melt the coconut oil over low heat. Then set aside to cool a bit while you prepare the batter.
4. In a medium mixing bowl, whisk together the eggs, flour, salt, lemon juice and milk. Whisk thoroughly to get out any and all clumps. You can also process this in a food processor if you watch it carefully and don’t blend for too long. Then add the cherries
5. Pour the batter into the oiled skillet and place the skillet in the oven.
6. Bake for 20-23 minutes.
7. The dutch baby will rise above the pan and be very puffy and golden brown.
8. Remove from oven and allow to cool. The puffiness will sink a bit as the temperature goes down.

Modified from a wonderful resource:
 http://www.thegraciouspantry.com/clean-eating-dutch-baby/#ixzz2ovQMu5wB