Cherry Pancake

3 cups (1lb/500gr) pitted Bing cherries
1 1/2 cups milk
4 eggs
1/2 cup all-purpose (plain) flour
1/4 cup granulated sugar2 teaspoons vanilla extract
1 tablespoon kirsch
confectioners' sugar

*Preheat the oven to 350F. Butter a shallow baking dish or 10 inch (25cm) pie plate
**Pat the cherries dry with paper towels. Spread the cherries on the bottom of the prepared pan.
***To make the batter in a blender or in a food processor fitted with the metal blade, combine the milk, eggs, flour,granulated sugar,vanilla and kirsch.Process until mixed. Stop the machine and scrape down the sides of the container, then process again. Alternatively, in a bowl with an electric mixer set on medium speed, beat together the eggs and granulated sugar. Slowly add the milk, vanilla and kirsch, continuing to beat until fully incorparated.
****Pour the batter evenly ove the cherries. Bake on the middle shelf of the oven until the top is golden brown and a knife inserted in the center comes out clean, 45-50 min. Sprinkle with confectioners' sugar and serve while still very warm.