Saturday 25 June 2011
I've used ice-cream with a few of the cherries in these pancakes, but you could also use crème fraîche if you wish.
1 medium egg
1tsp caster sugar
Vegetable oil for frying
4 scoops of good quality vanilla ice-cream
For the sauce
200g cherries, stoned
2tbsp cherry brandy
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.
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