Name: Pancakes with cherry sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 150g flour; 1 egg; 300 ml milk; 1 pinch of salt; 1 tsp sunflower oil; For the sauce:; 400g cherries; 100 ml cherry juice; 50g soft cane sugar; freshly squeezed lemon juice; 3 Tbsp almond or cherry brandy (optional); 1 Tbsp corn starch or cornflour; 2 Tbsp water

Pancakes with cherry sauce

12 Jul 2015

by Dinna

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Background

Pancakes are regarded as everyday food, yet they can be the basis of delicious desserts. These pancakes with cherry sauce are a perfect example. You can make both the sauce and pancakes in advance - just keep the pancakes warm in the oven or under foil, but they can be served at room temperature too. The sauce can be easily reheated. This dessert finishes off a dinner party, Sunday lunch in the summer rather nicely - or make them for special occasions or anniversaries (particularly the brandy version).

Ingredients

150g flour
1 egg
300 ml milk
1 pinch of salt
1 tsp sunflower oil
For the sauce:
400g cherries
100 ml cherry juice
50g soft cane sugar
freshly squeezed lemon juice
3 Tbsp almond or cherry brandy (optional)
1 Tbsp corn starch or cornflour
2 Tbsp water

Instructions

Mix the pancake batter in a blender, then let it rest while you make the cherry sauce.
Wash and pit the cherries, then put them into a heavy-based saucepan with the sugar and the juice. Bring to the boil gently and simmer, under cover, on low heat for 5-10 minutes, until the cherries are tender.
Mix the corn starch witch the water and add it to the cherries together with the brandy if used. Stir for 1-2 minutes. When the sauce is thick and smooth, take the pan off the heat and let it rest (covered).
Make the pancakes. Lightly grease and heat a pancake pan. Add a ladleful of batter, tilt the pan to let the batter spread out to the edge. When the surface is no longer runny, using a spatula flip it over and cook for a minute or so until golden then slide them out to a plate. Make as many pancakes as you can from the batter. Cover the plate of pancakes with foil to keep them warm.
Reheat the sauce if needed - although it should be still warm.
Fold each pancake twice on itself to create a triangle shape. Serve two pancakes per person with the sauce poured over them, and perhaps with a scoop of vanilla/chocolate ice cream or Greek yoghurt.