I hope you will share my passion for this slightly different combination.
-1 tablespoon baking powder
-1 pinch of salt
-1 teaspoon of sugar
-2 large eggs (beaten)
-30 g butter (melted and cooled)
-300 ml milk
-225 g plain flour
-1 tbsp of ground coriander (freshly roasted and grounded)
-butter for frying
-jar of sour cherries
– 200 ml crème fraîche
Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. For me, the easiest way to make these, is to put all the ingredients into a blender and blitz.
Let the batter stand for a few minutes.
Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
I use a tiny frying pan which I bought in Ikea. It is a perfect size for American pancake dream.
Repeat until all the batter is used up
- Spread cream on your portion of pancake and top it up with cherries.