Fruity American pancakes
- Preparation and cooking time
- Total time
- Ready in 30 minutes
- Easy
- Serves 4
Skip to ingredients
- 3 eggs
- 1 egg yolk
- 25g golden caster sugar
- ½ tsp baking powder
- 85g buttermelted and cooled
- 300g self-raising flour
- 200ml milk
- bottled cherriesin kirsch or brandy (or canned cherries in syrup), to serve
- crème fraîcheto serve
Nutrition: per serving
- kcal545
- fat27g
- saturates14g
- carbs66g
- sugars6g
- fibre2g
- protein15g
- salt1.4glow
Method
step 1
Beat the whole eggs and yolk with the sugar and baking powder, then add the butter. Beat the flour slowly into the egg mix to make a batter, then pour in the milk and leave to stand in a warm place for 10 mins (the consistency should be like thick custard).
step 2
Put a frying pan on a medium heat, then rub with buttered kitchen paper. Put large spoonfuls of the mix into the pan (remember, these are thick pancakes) and cook for about 3 mins until bubbles form on top and the edges start to brown. Turn and cook for a further 3 mins. Keep the made pancakes warm and repeat until all the mix is used (any extra pancakes can be frozen for later).
step 3
Warm the cherries through gently then spoon over the pancakes and top with a big dollop of crème fraîche.
