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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large egg
  • 1 cup self-raising flour gluten-free if needed
  • ½ cup ground almond
  • ½ cup oats or oatmeal gluten-free if needed
  • 1 tsp ground Cinnamon
  • 1 tsp oil
  • For the sour cherry sauce:
  • 2 cups fresh or defrosted sour cherry
  • 3 Tbsp Muscovado sugar
  • 1 tsp vanilla paste or essence
  • 1 cinnamon stick
  • 1 piece orange peel
  • Juice of 1 orange

Method
 

  1. 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.
  2. Make the pancake batter. Put all ingredient in a small blender and whiz until you get a thick batter.
  3. Rest for about 10 minutes. Stir in a few spoonfuls of the cherry sauce, making a marble effect.
  4. 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.
  5. Make more pancakes, using up the batter.
  6. Remove the orange peel and cinnamon stick from the sour cherry sauce.
  7. Serve the pancakes with the sour cherry sauce and custard or ice-cream if liked.