English Pancake Recipe with Cherries
How to Make English Pancakes with Cherries and Cream
Servings: 4
Calories: 348kcal
Equipment
- Pancake pan or large frying pan
Ingredients
- 100 g plain flour (all-purpose flour in the USA)
- 1/2 tsp salt
- 2 medium eggs
- 300 ml semi-skimmed milk or 1/3 water to 2/3 milk if you are using full-fat milk
- 50 g butter
- 4 tsp icing sugar
- 1/2 jar Opies cherries in kirsch
- 70 ml whipping cream whipped to soft peaks
Instructions
- Sift the flour and salt into a medium sized mixing bowl
- Make a well in the flour and crack the eggs into it
- Using a balloon whisk or fork, break the egg and gently pull the flour into it to make a thick paste
- Gradually whisk in the milk until you have a mixture about the thickness of double cream.
- Put the batter to rest in the fridge
- When you are ready to cook, melt a quarter of the butter in your frying pan or pancake pan, swirling it around so the pan is well coated.
- Once it is sizzling and just turning in colour add the batter. Pour a ladleful into the centre of the pan then tilt the pan round in a circular motion to spread the batter as thinly as possible
- Cook over a medium heat until the pancake is golden at the edges and slides around the pan.
- Turn the pancake. As English pancakes are quite large, you can do this by tossing or flipping if you are brave. If not, you can turn the pancake using a fishslice or by inverting a plate over the top of the pan, tipping it out and then sliding it back into the pan.
- Continue to cook till the other side is golden brown
- Once the first pancake is cooked, place it on a flat plate, cover with greaseproof or silicone paper and pop in a warm oven
- This quantity of batter should make 6 to 8 pancakes depending on the size of your pan.
- Warm the cherries in kirsch in a small pan with just a little of the liquid
- To make up, take each pancake and add 4-6 cherries and a dollop of cream on one quarter.
- Fold in half, then into quarters.
- Place the pancakes on your serving dish and dust well with icing sugar
- Eat while piping hot.
Nutrition
Calories: 348kcal | Carbohydrates: 25g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 454mg | Potassium: 178mg | Fiber: 1g | Sugar: 6g | Vitamin A: 765IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 2mg