Cherry pancakes

Serves 4-6

(Jason Lowe)

I've used ice-cream with a few of the cherries in these pancakes, but you could also use crème fraîche if you wish.

250ml milk
120g flour
1 medium egg
1tsp caster sugar
Vegetable oil for frying
4 scoops of good quality vanilla ice-cream

For the sauce

200g cherries, stoned
150g sugar
2tbsp cherry brandy
1tsp cornflour

First make the pancakes. Whisk the flour, the egg and the teaspoon of sugar together with one-third of the milk until smooth. Whisk in the remaining milk; strain if necessary.

Heat a medium-sized non-stick frying pan, rub with a little vegetable oil, and then pour in a little pancake mix, tilting the pan immediately so that the mixture spreads evenly. Turn after one minute with a spatula or pallet knife. Continue with the rest of the mix. If you are making lots, make them in advance and stack them up between greaseproof paper then re-heat in the oven for a minute before serving.

To make the sauce, put the sugar in a saucepan with the cherry brandy and 100ml water, bring to the boil, dilute the cornflour in a little water and stir into the sauce. Simmer for a minute then remove from the heat, leave to cool a little, then add the cherries.

To serve, warm the pancakes as above, place a ball of ice-cream just off centre with a few of the cherries and fold the pancakes in half, then half again, into a triangle and place on serving plates.

Spoon the rest of the cherries and sauce over.