Almond pancakes with sour cherry sauce
These dairy-free almond pancakes with sour cherry sauce are ideal for special occasions – Mother’s Day, Birthdays, Valentine’s Day etc. The sauce can be pre-cooked, even the day before and you can add some alcohol to it, if you want the dish to be extra special. You can make the pancakes with gluten-free flour and oats too.
Ingredients
Method
- First make the sauce. Put all ingredients into a saucepan, bring to a boil and cook until you get a thick but not jam-like sauce. Set aside. You can add a spoonful of cherry brandy or orange liqueur now, if liked.
- Make the pancake batter. Put all ingredient in a small blender and whiz until you get a thick batter.
- Rest for about 10 minutes. Stir in a few spoonfuls of the cherry sauce, making a marble effect.
- Heat a lightly greased pancake pan, then add dollops of the pancake batter, letting them spread into circles. After a couple of minutes of cooking, flip them over and cook for another minute or so, until golden. Transfer them to a plate.
- Make more pancakes, using up the batter.
- Remove the orange peel and cinnamon stick from the sour cherry sauce.
- Serve the pancakes with the sour cherry sauce and custard or ice-cream if liked.