Fruity American Pancakes
These indulgent American pancakes offer a shortcut to a sophisticated dessert or brunch. The batter, enriched with butter and eggs, is left to rest before cooking into thick, fluffy rounds. They are served warm, generously topped with gently heated bottled cherries in kirsch or brandy and finished with a cool spoonful of crème fraîche. This recipe yields enough for four people and can be prepared in just half an hour.
Ingredients
- 3 eggs
- 1 egg yolk
- 25g golden caster sugar
- 1/2 tsp baking powder
- 85g butter melted and cooled
- 300g self-raising flour
- 200ml milk
- bottled cherries in kirsch or brandy (or canned cherries in syrup), to serve
- crème fraîche to serve
Method
- Combine the whole eggs and yolk with the golden caster sugar and baking powder, beating them together before stirring in the melted butter. Gradually mix the self-raising flour into the egg mixture to form a batter, then incorporate the milk. Allow the batter to rest in a warm spot for 10 mins. it should have a thick custard-like consistency.
- Heat a frying pan and grease it lightly using buttered kitchen paper. Spoon generous amounts of the thick batter into the pan, cooking each pancake for about 3 mins until bubbles appear on the surface and the edges begin to colour. Flip and cook for a further 3 mins. Keep the cooked pancakes warm and continue until all the batter is used. any leftovers can be frozen.
- Gently warm the bottled cherries through, then spoon them over the stacked pancakes. Finish with a large dollop of crème fraîche.
Nutrition (per serving)
Calories545 kcal
Fat27 g
Saturates14 g
Carbs66 g
Sugars6 g
Fibre2 g
Protein15 g
Sodium560 mg
Salt1 g
Recipe details
Skill levelEasy
CategoryBreakfast
Cuisineamerican
