Adding cherry brandy makes this a great dinner party dessert.
(18 votes)
Cook: 50 Mins
Serves: 4
Price: 95p per serving
Nutritional Information
Each 266g serving contains
Energy
1599kj
382kcal
1599kj
382kcal
19%
Fat
8.9g
8.9g
Med
13%
13%
Saturates
3.6g
3.6g
Med
18%
18%
Sugars
38g
38g
High
42%
42%
Salt
0.38g
0.38g
Med
6%
6%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
601kj/144kcal
Typical energy values per 100g:
601kj/144kcal
Ingredients
400g fresh cherries, stoned
100ml Asda Cherry Juice Drink
75g granulated sugar
3 tbsp cherry brandy (optional)
1 level tbsp cornflour
115g plain flour
Pinch of salt
1 large egg
275ml milk
1 tbsp sunflower oil
15g butter, with extra for greasing
Ice cream, for serving
Method
1
Stone the cherries and put in a pan with the cherry juice drink and granulated sugar. Heat gently, stirring until the sugar dissolves. Cover and simmer for 5-10 minutes until the cherries are tender.
2
Add the cherry brandy (if using) and cornflour, mixed with 2 tbsp cold water. Heat until simmering and slightly thickened, then set aside.
3
Pre-heat the oven to 130C/110C Fan/Gas 1/2. Sift the plain flour and salt into a bowl and make a hole in the centre. Break the egg into the hole and add 75ml of the milk and oil. Slowly draw in the flour, whisking gently until you have a thick, smooth batter. Gradually add the remainder of the milk, whisking gently until all the liquid is incorporated. Set aside for 15-60 minutes.
4
Melt the butter and stir into the batter. Grease a small non-stick frying pan, then heat it. Pour in some batter to thinly coat the base. Cook for 30 seconds or until it's golden underneath. Flip over and repeat for the other side. Slide onto a plate and keep warm in the oven. Repeat with the remaining batter, greasing the pan as necessary.
5
Reheat the cherry sauce and serve with the pancakes and ice cream.