- Nonstick cooking spray
- 1/2 cup pancake mix
- 1/2 cup sugar
- 1 1/2 cups buttermilk
- 3 tablespoons butter, melted and cooled
- 1/2 teaspoon vanilla extract
- 3 eggs
- 1 (12-ounce) package frozen pitted cherries, thawed and drained, juices reserved
- 1 cup French vanilla ice cream
- Confectioners' sugar, for garnish
Preheat the oven to 350 degrees F. Spray a 9-inch deep pie dish with nonstick cooking spray and place on a baking sheet.
In a medium bowl, combine the pancake mix and sugar. In a large measuring cup, whisk together the buttermilk, butter, extract and eggs. Whisk the liquid ingredients into the dry. Evenly distribute the cherries in the bottom of the pie dish. Pour the batter over top of the cherries and bake until the center is set and the edges are golden, 45 minutes to 1 hour.
Remove from the oven and cool to room temperature, about 1 hour, before slicing. To serve, place ice cream in a microwave-safe bowl and microwave on high for about 45 seconds until the ice cream is melted. Stir in 1 tablespoon of the reserved cherry juice. Place a slice of the clafoutis onto a desert place. Drizzle with the sauce and dust with confectioners' sugar.
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