Yield to the temptation of this Wild Black Cherry Clafoutis—
it’s a rustic French dessert that’s effortlessly chic and bursting
with juicy cherries. Perfect for when you want to impress
without the stress.

Ingredients

1 cup of wild black cherries, pitted
3/4 cup of all-purpose flour
1/2 cup of granulated sugar
3 large eggs
1 cup of whole milk
A splash of vanilla extract
A pinch of salt
2 tbsp of unsalted butter, melted
A dusting of powdered sugar for serving

Instructions

Preheat your oven to 350°F and butter a 9-inch pie dish.
Scatter the pitted cherries evenly across the bottom of the dish.
In a blender, whizz together the flour, sugar, eggs, milk, vanilla, and salt until smooth.

Tip: A blender ensures a lump-free batter in seconds.

Pour the batter over the cherries, then drizzle with melted butter.

Tip: The butter adds a golden, crispy edge.

Bake for 45 minutes until puffed and golden.

Tip: Don’t open the oven door too early— it can cause the clafoutis to deflate.

Let it cool for 10 minutes, then dust with powdered sugar.

Zesty yet sweet, this clafoutis is custardy in the center with pops
of tart cherries. Serve it warm with a dollop of crème fraîche for a
tangy contrast.

Make your morning epic with these Wild Black Cherry Pancakes
— fluffy, fruity, and downright irresistible.

Ingredients

1 cup all-purpose flour
2 tbsp sugar
1 tsp baking powder
A pinch of salt
1 cup milk
1 egg
2 tbsp melted butter
A splash of vanilla extract
1 cup wild black cherries, pitted and halved
A little extra butter for the pan

Instructions

Whisk together flour, sugar, baking powder, and salt in a
large bowl. In another bowl, beat the egg, then mix in
milk, melted butter, and vanilla extract. Pour the wet
ingredients into the dry ones. Stir until just combined—
lumps are okay! Gently fold in the wild black cherries.

Tip: Don’t overmix to keep the pancakes fluffy.

Heat a non-stick pan over medium heat (about 350°F) and melt a
small pat of butter. Pour 1/4 cup of batter for each pancake.
Cook until bubbles form on top, about 2 minutes.
Flip and cook for another 1-2 minutes until golden.

Tip: Adjust heat if they’re browning too fast.

Repeat with remaining batter, adding more butter to the pan as needed.

Tip: Keep cooked pancakes warm in a 200°F oven.

Enjoy these pancakes bursting with juicy cherries in every bite.
Serve with a drizzle of maple syrup or a dollop of whipped
cream for extra decadence.