Dutch babies are great big pancakes that look as billowy as that pillow you just lifted your head from, and taste like a sweet, fluffy, egg-y bite of heaven.
Place a large (12-inch) cast-iron or other ovenproof skillet in the oven on the middle rack; preheat to 425°.
In a blender, puree the eggs, flour, milk and vanilla with 3 tbsp. granulated sugar and 1/2 tsp. salt. Carefully remove the hot skillet from the oven; add the butter and let it melt, swirling the skillet to coat the sides and bottom. Pour the batter into the hot skillet.
Bake until the pancake rises dramatically along the sides and buckles in the middle, and the top is dry and browned in spots, about 20 minutes.
Meanwhile, in a small saucepan, bring the cherries, almond extract and the remaining 2 tbsp. granulated sugar to a boil over high, stirring often. Reduce the heat to medium-high and cook, stirring often, until the juices are syrupy, about 5 minutes.
Dust the Dutch baby with confectioners' sugar and top with the cherry mixture and whipped cream. Cut into wedges to serve.
The Quickest Way to Pit Cherries