Cherry Pancakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- For the batter
- 1 cup self-rising flour (sifted)
- 2 tsps sugar
- 1 egg (beaten)
- 1 Tbsp melted butter
- 2 Tbsps vegetable oil (for frying)
- For the cherry sauce
- 1.333 cups fresh Cherries
- 2 Tbsps sugar
- ⅛ cup water
- 1 Tbsp Corn starch
Preparation
Kitchen utensils
1 Wok, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Measuring cups
Preparation steps
1.
Score the cherries with a sharp knife, put in a pan with the sugar and water and cook over a very gentle heat until the cherries are soft. Remove from the heat.
2.
Meanwhile, make the pancakes. Put the flour into a bowl and add the rest of the batter ingredients. Beat well until smooth.
3.
Heat 2 tsp oil in a frying pan and drop dessert spoonfuls of the batter, allowing space for the mixture to spread. Cook for about one minute then flip over with a palette knife and cook until golden brown.
4.
Repeat with the rest of the batter, adding more oil as necessary. Stack the pancakes between sheets of kitchen parchment and cover with a clean tea towel to keep warm.
5.
Remove the stones from the cherries and return the sauce to the pan. Mix the cornflour with about 2 tbsp water and stir into the sauce. Heat gently until the sauce has thickened and serve with the pancakes.
