Desserts Recipes - Cherry Pancakes Recipe

  
 

Desserts Recipes - Cherry Pancakes Recipe

Ingredients

SERVES 4

  • 400g/14oz canned stoned cherries

  • 1/2 teaspoon almond essence

  • 1/2 teaspoon mixed spice

  • 25g/1oz corn flour 

For the pancakes:

  • 100g/4oz plain flour

  • Pinch of salt

  • 2 tablespoons chopped fresh mint

  • 1 egg

  • 300ml/1/2pt milk

  • Sunflower oil for frying

  • Icing sugar for dusting

Method:

  1. Put the cherries and 300ml/1/2pt of the can juice in a pan with the almond essence and mixed spice.

  2. Stir in the corn flour and bring to the boil, stirring until thickened and clear. Set aside.

  3. To make the pancakes, sift the flour into a bowl with the salt. Add the mint and make a well in the centre. Gradually beat in the egg and milk to make a smooth batter.

  4. Heat 1 tablespoon of oil in a 18cm/7in frying pan and pour off the oil when hot. Add just enough batter to coat the base of the frying pan and cook for 1 to 2 minutes, or until the underside is cooked.

  5. Flip the pancake over and cook for 1 minute. Remove from the pan and keep warm. Heat another tablespoon of the oil in the pan and repeat to use up all the batter.

  6. Spoon the cherry filling on to a quarter of each pancake and fold the pancake into a cone shape.

  7. Dust with icing sugar and serve immediately.