American style cherry pancakes with HB Vanilla Ice Cream
Prep:
15 mins
Cook:
30 mins
Warm cherries over fluffy pancakes and vanilla ice cream-what could be better?
100g plain flour
1 large egg
300ml low fat milk
30g butter, melted
200g fresh cherries, stones removed
25g unsalted butter
25g light brown sugar
½ tsp vanilla extract
500ml HB vanilla ice cream
Sift the flour into a large mixing bowl. In another bowl, whisk the eggs and milk until combined.
Pour this mixture into the flour and whisk until you have a smooth, thick batter.
Add the melted butter to a large frying pan and heat through.
Fry the pancake batter, making sure you tilt the pan to coat the surface as soon as you have added the batter.
Flip and cook the other side of the pancake once the first side is set.
Continue cooking them in this way until you have used up all the batter.
Remove the pancakes to a foil lined plate to keep warm and set aside.
Melt the unsalted butter in a large frying pan over a medium heat.
Add the cherries sugar and vanilla extract to the pan. Swirl the pan to help caramelise the sugar.
Serve the pancakes with the cherries and some creamy HB Vanilla Ice Cream.
Serves
4
Preparation Time
15 minutes
Cooking Time
30 minutes
Main ingredients
Dairy, Flour, Fruit, Eggs, Sugar, Ice Cream
Recipe Type
Dessert
Level of Difficulty
Easy
