Sour Cherry Puff Pancake

• 4 whole Eggs
• 1 cup Whole Milk
• 1 cup Flour
• 1/4 teaspoons Salt
• 1/2 teaspoons Almond Extract
• 1/2 teaspoons Vanilla Extract (optional)
• 1/4 cups Butter
• 1/2 cups Brown Sugar (more To Taste)
• 2 cups Frozen Or Fresh Sour Cherries

1. Whisk or beat together the eggs, milk, flour, salt and extracts. Cover and set aside for 10 minutes to rest.
2. Come back and preheat the oven to 375 F (190 C). Use a skillet or a round pan to melt the butter (either in the oven or on the stove). Once melted, sprinkle the brown sugar over this in an even layer (add more sugar if you like it sweeter, less if you want the cherries dominant). Add the cherries-they should almost cover the pan. After that, you can pour the batter over the top of the entire thing in a back and forth motion.
3. Stick in the oven to bake for 30-35 minutes. After five minutes, turn the temperature up to 400 F (200 C). It will puff around the edges and slightly in the middle and be golden brown on the sides when it is done.
4. Enjoy! Be careful not to consume in one sitting. On second thought, don't be careful.

eggs, milk, flour, salt, almond extract, vanilla, butter, brown sugar

Taken from tastykitchen.com/recipes/breakfastbrunch/sour-cherry-puff-pancake/ (may not work)