Fruity American Pancakes
These fluffy pancakes are enlivened with the delightful combination of decadent cherries in kirsch or brandy, and a generous dollop of creamy crème fraîche. Perfect for a leisurely weekend brunch or a special treat any time of day, these pancakes are sure to become a family favorite.
— Constant Cookbook
Ingredients
- 3 eggs
- 1 egg yolk
- 25g golden caster sugar
- ½ 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
Instructions
- 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).
- 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).
- Warm the cherries through gently then spoon over the pancakes and top with a big dollop of crème fraîche.
Yield
Serves 4
Nutrition
- Calories: 545 calories
- Fat Content: 27 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Carbohydrate Content: 66 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 15 grams protein
- Sodium Content: 1.4 milligram of sodium
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