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Fruity American pancakes

Fruity American pancakes

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  • Preparation and cooking time
    • Total time
    • Ready in 30 minutes
  • Easy
  • Serves 4

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

  • Freezable (Freeze pancakes only)
Nutrition: per serving
low insalt1.4g


  • 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


  • 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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