- 3 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 egg yolk
- 25g golden caster sugar
- ½ tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 85g butter, melted and cooled
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 300g self-raising flour
- 200ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- bottled cherries in kirsch or brandy (or canned cherries in syrup), to serve
One of the delights of the summer, cherries are much loved for their succulent texture, flavour…
- crème fraîche, to serve
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).
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).
Warm the cherries through gently then spoon over the pancakes and top with a big dollop of crème fraîche.