- Serves: makes 10 pancakes
- Cook Time: 20 minutes
- Prep Time: 10 minutes
- Effort: easy
- 150 g cherries, the blackest you can find, stoned
- 1 tbsp caster sugar
- a few lemon juice
- 1 tbsp Grand Marnier
- 150 g plain flour
- 1/4 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 120 ml buttermilk
- 1 tsp vanilla extract
- 3 medium eggs, lightly beaten
- 50 g unsalted butter, plus extra for serving
- 1 tsp olive oil
- maple syrup, to serve
1. Put the cherries, sugar and lemon juice in a saucepan over a low heat and cook for 510 minutes, until it turns into a deep red compote. Add the Grand Marnier, taste and add more sugar if needed. Set aside and keep warm.
2. Sift together the flour, baking powder and bicarbonate of soda along with a pinch of sea salt. In a separate bowl, combine the buttermilk, 60ml water and vanilla extract. Slowly stir this mixture into the dry ingredients, then add the beaten eggs. The batter should be lovely and smooth, but dont worry if theres the odd lump.
3. Melt a little butter in a large non-stick frying pan over a medium-high heat. Add 2 separate tablespoons of the mixture to the pan and cook for 1 minute. Use a fish slice to check the underneath is lovely and golden, then flip the pancakes. Cook for another 1-2 minutes then remove from the pan and keep warm. Carry on making pancakes, adjusting the temperature if the pan gets too hot and adding more butter and a dash of olive oil to stop the butter burning.
4. Serve the pancakes in stacks, spoon the black cherry compote on top and around the stack, top with extra butter and a generous pouring of maple syrup.
© Nina St Tropez by Nina Parker, published in hardback by Weidenfeld & Nicolson
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