Cherry Bakewell Pancakes
Thick and fluffy American style pancakes, with almond extract, glace cherries, flaked almonds and a drizzle of icing.
Ingredients
- 200 g Tub of glace cherries
- 1 tsp Almond Extract
- 230 g Plain flour
- 1 tbsp Granulated sugar
- 1 Free-range egg Medium or large
- 280 milk Milk
- 40 g Salted Butter Melted
- 4 tsp Baking powder
To decorate
- 200 g Icing sugar
- 2-3 tbsp Water
- 50 g Flaked almonds
Instructions
- Rinse the Glace cherries thoroughly with water and dry completely with a kitchen towel. Set aside.
- In a large bowl, whisk together all of the dry ingredients.
- Make a well in the centre of the dry ingredients and add the wet ingredients. Mix until just combined- around 30 seconds.
- Preheat a frying pan on a low-medium heat for around 5 minutes.
- Add a little butter to the frying pan and add 2-3 tbsp of pancake batter and 3-4 glace cherries. Cook on one side for 1-2 minutes until bubbles form then cook for an extra 20 seconds or so on the other side.
- To serve, mix together the icing sugar and water and drizzle over the pancakes. Sprinkle with a handful of flaked almonds.
Notes
If the edges of the pancakes develop a scalloped shape whilst cooking- the frying pan is too hot.
Batter can be made in advance- store in the fridge for up to two days.
This recipe can easily serve 2-3, as the pancakes are very filling.
Batter can be made in advance- store in the fridge for up to two days.
This recipe can easily serve 2-3, as the pancakes are very filling.