Fruity American pancakes

Fruity American pancakes

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Cooking time

Ready in 30 minutes

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freeze pancakes only
Nutrition info

Nutrition per serving

kcalories
545
protein
15g
carbs
66g
fat
27g
saturates
14g
fibre
2g
sugar
6g
salt
1.4g

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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Method

  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).
  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).
  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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williamina's picture

Best pancakes I have ever made. Had them with crispy bacon and honey.

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