(Adapted from Smitten Kitchen)
Serves 2 generously or 4 moderately
3 large eggs
2 tablespoons granulated sugar
3/4 cup all-purpose flour
3/4 cup milk
1/2 teaspoon almond extract (more or less to taste)
Pinch of salt
4 tablespoons butter
2 cups pitted sweet cherries
1/2 cup sliced almonds, well-toasted*
Powdered sugar (to sprinkle on top)

Heat oven to 425°F. Whisk egg, sugar, flour, milk, extract and salt together until the batter is blended but lumpy; you can also do this in a blender. In a 12-inch ovenproof frying pan, melt butter. Add cherries and cook until warmed, about 2 minutes. Pour in batter and transfer to heated oven. Bake for 15 to 20 minutes, until golden brown and rumpled-looking.

Remove pancake from oven and quickly scatter with toasted almonds, dust with powdered sugar and drizzle lemon juice over. Serve in wedges, with or without a bit of real maple syrup.

* To toast the almond slices, spread them on a tray, bake them for 8 to 10 minutes at 350F, tossing them around once or twice for even color, and not taking them out until they’re deeply golden brown. Make more than you’ll need so you’ll have them for use on lots of other yummy foods.