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Picota Cherry Pancakes

These Picota cherry pancakes are perfect for a quick, easy, budget-friendly dessert. And they taste amazing too! 

Serves 4 

Preparation time: 15 minutes 

Cooking time: 15 minutes 

Ingredients

300g Picota cherries 

120g self-raising flour 

Pinch salt 

1 large egg 

120ml milk 

100g Greek-style plain yoghurt 

30g caster sugar 

1/2tsp vanilla extract 

A few drops of vegetable oil 

Method

1 Reserve a few cherries for decoration, then pit and chop the rest. 

2 Put the flour, salt, egg, milk and yoghurt into a large mixing bowl with 2tsp caster sugar. Whisk together to make a smooth batter. Stir in half the chopped cherries. 

3 Simmer the remaining chopped cherries with 100ml water, the rest of the caster sugar and the vanilla extract for 3-4 minutes. Puree in a blender, or use a hand-held stick blender to make a smooth sauce. Keep warm. 

4 Heat a few drops of vegetable oil in a pancake pan. Make about 16 small pancakes in total, cooking in batches for 1-2 minutes until the batter has set on the surface, then flipping them over to cook the other sides. Keep the pancakes in a warm place as you cook them. 

5 Share the pancakes between 4 warm serving plates and top with the cherry sauce and reserved whole cherries. 

Cook’s tip: If you like, serve with whipped cream, crème fraiche, Greek-style yoghurt or ice-cream. 


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