Name: Fruity American pancakes
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 3 eggs; 1 egg yolk; 25g golden caster sugar; ½ tsp baking powder; 85g butter melted and cooled; 300g self-raising flour; 200ml milk; bottled cherries in kirsch or brandy (or canned cherries in syrup), to serve; crème fraîche to serve

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Fruity American pancakes

Fruity American pancakes

John Torode

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Serves 4

Easy

Total time: 30 mins

Ready in 30 minutes

A star rating of 5 out of 5.1 ratingRate

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A great cheat's dessert. The cherries in liqueur taste seriously sophisticated...but they're ready prepared and bottled

Freezable (Freeze pancakes only)

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Ingredients

Nutrition

Units:

MetricUS

3 eggs
1 egg yolk
25g golden caster sugar
½ tsp baking powder
85g butter

melted and cooled
300g self-raising flour
200ml milk
bottled cherries

in kirsch or brandy (or canned cherries in syrup), to serve
crème fraîche

to serve

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Nutrition: per serving

kcal545
fat27g
saturates14g
carbs66g
sugars6g
fibre2g
protein15g
salt1.4g

low

Method

step 1

Beat the whole eggs and yolk with the sugar and baking powder, then add the butter. Beat the flour slowly into the egg mix to make a batter, then pour in the milk and leave to stand in a warm place for 10 mins (the consistency should be like thick custard).
step 2

Put a frying pan on a medium heat, then rub with buttered kitchen paper. Put large spoonfuls of the mix into the pan (remember, these are thick pancakes) and cook for about 3 mins until bubbles form on top and the edges start to brown. Turn and cook for a further 3 mins. Keep the made pancakes warm and repeat until all the mix is used (any extra pancakes can be frozen for later).
step 3

Warm the cherries through gently then spoon over the pancakes and top with a big dollop of crème fraîche.

Recipe from Good Food magazine, October 2004

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