1-1/2 cups milk
4 eggs
1/2 cup all -purpose flour
1/4 cup sugar
2 teaspoons vanilla extract
2 to 3 cups fresh black s weet cherries, pitted; or
drained, canned, pitted Bing cherries; or frozen
sweet cherries, thawed and drained
confectioners' (powdered) sugar
Preheat the oven to 350 degrees. To make the
batter in a blender, combine the milk, eggs, flour,
sugar and vanil la in the blender jar, and whirl them
at high speed for a few seconds. Turn the machine
off and scrape down the sides of the jar with a
rubber spatula, then blend again for about 40
seconds. To make the batter by hand, stir the flour
and eggs together in a large mixing bowl, and
slowly stir in the milk, sugar, and vanilla extract.
Beat with a whisk or a rotary or electric beater
until the flour lumps disappear and the batter is
smooth.
Pat the cherries completely dry with paper towels,
then spread them e venly in a shallow, buttered
baking dish or pan that holds 5 to 6 cups and is
about 2" deep. Pour in the batter. Bake on the mi ddle
shelf of the oven for 1 -1/2 hours, or until the top
is golden brown and firm to the touch. Dust lightly
with confectioners' sugar, and serve while it is still
warm.