The taste of Summer on pancakes
Ingredients
270g plain flour
4 tbsp caster sugar
2 tsp baking powder
130ml milk
2 tsp vanilla
3 large eggs
3 tbsp melted butter, or olive oil
Olive oil for cooking
Topping
British Seasonal Cherries
Blueberries
4 British Seasonal strawberries
1 tbsp organic rasberry jam
4 tbsp sugar
3 tsp vanilla
2-3 squares of organic dark chocolate
Instructions
Mix the dry pancake ingredients in a mixing bowl or jug, in another jug mix the wet ingredients including the melted butter, eggs and vanilla, mix with a whisk or with a fork until blended well.
Add the wet ingredients to the dry and mix well until you have a thick creamy batter. You can add cinnamon or nutmeg to this batter for extra flavour, but with the fruit sauce you won’t need it.
Chop the cherries, removing the stones and stalks.
Squash the blueberries with a fork to release the falvours when boiling down.
Add a few chopped strawberries along with the blueberries and cherries to a deep sided non stick pan.
Add a couple of table spoons of some good organic rasberry jam.
Add the sugar and give it a stir, squashing as much juice out of the berries as possible.
Up the heat and boil down until the sauce starts to thicken.
While boiling add a little olive oil to another pan and start cooking the pancakes, once they start bubbling on one side and go firm, flip and cook the other side.
Place the cooked pancake on a plate and cover with a tea towel to keep warm until a full batch are cooked and the sauce is ready.
When the sauce starts to thicken nicely add a couple of teaspoons of vanilla and a few squares of dark chocolate, stir in well until melted.
Serve with some indulgent double cream and a good covering of the summer fruits sauce.
