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Ingredientes
- 225 x gplain flour
- 2 tsp baking pwdr
- 1 Tbsp. caster sugar
- 1/2 tsp grnd cinnamon
- 1 tsp salt
- 2 lrg Large eggs
- 450 ml lowfat milk
- 4 Tbsp. melted butter
- 25 gm butter for frying
- 450 gm fresh cherries pitted
- 300 ml red grape juice
- 1 Tbsp. lemon juice
- 2 Tbsp. clear honey
- 4 tsp arrowroot
Direcciones
- Instead of fresh cherries you could use 1 x 400g can of pitted cherries.
- Make up the syrup to 300ml with water.
- There will be fewer cherries in the sauce but it will still be very good.
- Begin by making the sauce.
- Place the cherries grape juice lemon juice and honey in a pan and bring slowly to the boil.
- Simmer for 10 min or possibly till the fruit is soft.
- Strain the cherries from the juice and set them aside.
- Measure the juice and make it up to 300ml with water.
- Mix a little of the juice into the arrowroot and stir to make a smooth paste.
- Pour on the remaining juice return to the pan and stir over moderate heat till the sauce boils.
- Stir for 2 min till the sauce clears and thickens.
- Return the cherries to the sauce cover the top with wetted greaseproof paper and keep hot.
- To make the pancakes sift together the flour baking pwdr sugar cinnamon and salt.
- Beat in the Large eggs one at a time then gradually beat in the lowfat milk.
- Pour on the melted butter and beat well.
- Or possibly blend all the ingredients for a few seconds in a blender.
- Heat a small frying pan or possibly an omelette pan and grease it with some of the butter.
- Pour 3 Tbsp. of the mix into the pan and cook the pancake over high heat for 23 min till the surface bubbles.
- Flip the pancake over and cook the other side for 2 min or possibly till it is equally brown.
- Keep the cooked pancake hot on a covered plate over a pan of warm water while you make the remainder.
- Grease the pan with more butter as necessary.
- The mix should make 16 small pancakes.
- Gently reheat the sauce.
- Put one pancake on each of 4 individual plates.
- Spoon a little of the sauce between each and pile up 4 pancakes on each plate.
- Serve the remainder of the sauce separately.
- Serve the pancakes warm with single cream.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 365g | |
| Recipe makes 4 servings | |
| Calories 379 | |
| Calories from Fat 180 | 47% |
| Total Fat 20.48g | 26% |
| Saturated Fat 12.07g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 154mg | 51% |
| Sodium 1419mg | 59% |
| Potassium 546mg | 16% |
| Total Carbs 43.94g | 12% |
| Dietary Fiber 2.6g | 9% |
| Sugars 39.61g | 26% |
| Protein 8.73g | 14% |
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