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Pancakes with cherry sauce

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).
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Mix the pancake batter in a blender, then let it rest while you make the cherry sauce.
  2. 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.
  3. 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).
  4. 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.
  5. Reheat the sauce if needed - although it should be still warm.
  6. 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.