Black Forest Pancakes

To make the cherry syrup, put 4tbsp brandy and the cherry conserve into a saucepan over a medium heat. Simmer for 4–5 mins until you have a thick syrup, it will thicken as it cools too. Set aside to cool to room temperature.

Prepare the topping by placing the crème fraîche, caster sugar and other 4tbsp of brandy in a bowl and mix to combine. Leave to one side until needed.

To make the pancake mix, tip the flour, cocoa powder and sugar into a large mixing bowl. Gradually whisk in the eggs and milk until you have a smooth batter.

Heat ½ tbsp oil in a large non-stick frying pan over a medium heat, then spoon in 2 tbsp of batter to form a circle. You should be able to fit 2–3 pancakes in a large pan. Fry for 1–2 mins until small bubbles start to form on the surface of the pancake, then flip and fry for a further 1–2 mins when they start to turn golden around the edges. Repeat until all the batter is used.

Serve in stacks with a dollop of the brandy-infused cream on top and finished with a drizzling of melted dark chocolate, cherry compote and fresh cherries.

If you want to make this recipe alcohol free, you can swap the alcohol in the cherry syrup for water and omit it from the cream topping.