Sweet walnut pancake with cinnamon cream and cherry jam
Preparation time: 10 mins Cooking time: 20 mins Serves 4
1½ cups milk 4 free-range eggs, separated 1 tsp vanilla extract 100g butter, melted 1¼ cups plain flour ½ cup icing sugar mixture ½ cup walnuts, toasted, chopped, plus extra, to garnish 200ml pure cream 1 tsp ground cinnamon ¼ cup cherry jam Baby mint leaves, to garnish Honey, to garnish
1 Whisk milk, egg yolks, vanilla and ½ of the butter in a large bowl until smooth. Sift together flour and ½ of the icing sugar. Fold into milk mixture. Whip egg whites to soft peaks then gently fold into milk mixture. Mix in nuts. 2 Heat remaining butter in a non-stick 22cm frying pan over a low heat (or if cooking on barbecue, use a non-stick barbecue mat and 22cm-dia. cake ring). Pour in batter and cook for 8–10 minutes. Flip then cook for a further 4 minutes or until just set. 3 Meanwhile, whip cream, remaining icing sugar and cinnamon in a bowl until soft peaks form. Divide between serving bowls along with jam. Tear pancake into pieces and layer on top. Garnish with extra walnuts, mint leaves and honey.