• Partnered with
  • Easy
  • Serves 4
  • 15 mins prep
  • 20 mins cook

Pancakes with cherry vanilla syrup

Pancakes with cherry vanilla syrup

These delicious pancakes with cherry vanilla syrup are exceptional enjoyed for a filling weekend brunch. You can also try this versatile syrup in milkshakes or drizzled over ice cream

Ingredients

Pancakes

  • 1 3/4 cups plain flour
  • 1/4 cup sugar
  • 2 tsp baking powder
  • pinch of salt
  • 1 egg
  • 3/4 cup milk
  • 1 squeeze lemon juice or ½ teaspoon vinegar
  • 30 g butter, melted, plus extra for cooking

Cherry vanilla syrup

  • 2 cups cherries, pitted and halved
  • 1/2 cup orange juice
  • 1/4 cup sugar
  • 1/2 vanilla bean
  • 1/2 tbsp arrowroot

Steps

Pancakes

  1. Make the cherry vanilla syrup (see below).
  2. Place flour, sugar, baking powder and salt in a mixing bowl. Make a well in the middle and break in the egg. Sour the milk with the lemon juice or vinegar and pour half the milk on the egg.
  3. Use a whisk to mix, gradually incorporating flour from around the sides of the bowl, adding remaining milk a little at a time to form a smooth batter. When all the milk has been incorporated, stir in the melted butter.
  4. Melt a knob of the additional butter in a frying pan. Place generous spoonfuls of batter into the pan, pouring off the tip of the spoon to form round pancakes. Cook gently until bubbles form over the surface. Turn and cook on the other side until springy and golden. Cook the remaining batter.
  5. Serve a stack of pancakes topped with warm cherry vanilla syrup.

Cherry vanilla syrup

  1. Place cherries in a small saucepan with orange juice, sugar and vanilla bean; simmer until cherries are tender.
  2. Spoon 1 tablespoon of liquid out of the saucepan and let it cool. Mix with arrowroot and return to the pan. Simmer gently until the syrup begins to gel. Remove from the heat.

This recipe first appeared in Food magazine.

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