CHERRY PANCAKES WITH ALMOND BUTTER & CHERRY JAM

These fluffy pancakes are perfect for a lazy weekend brunch, and the toppings can be adjusted depending on how much time you have.

SERVES 4

300g plain flour 2tsp baking powder 2tbsp caster sugar Pinch of fine sea salt 450ml whole milk 2 eggs

200g pitted frozen cherries

1tbsp cornflour

Unsalted butter, for frying FOR THE CHERRY JAM 200g pitted frozen cherries Grated zest and juice of 1 orange

1tbsp caster sugar TO SERVE

Almond butter Mascarpone (optional) 1 Make the pancakes. Sift the flour and baking powder into a large mixing bowl, then stir in the sugar and salt. Slowly pour in the milk, whisking as you go, then mix in the eggs and continue to whisk until no lumps are visible.

2 Place the cherries in a small bowl and toss with the cornflour; this will prevent them releasing too much of their juices and turning the batter pink.

3 Mix the cherries into the pancake batter. At this stage you can cook the pancakes straight away, or cover the batter and place in the fridge for up to 24 hours.

4 Heat a small knob of butter in a large frying pan over a medium heat. When the butter is melted and foaming, pour just under a ladleful of the batter into the pan, swirling it to create a circle. Don’t try and cook more than two pancakes at a time, otherwise the pan will quickly overcrowd, making it difficult to flip them. Quickly nudge the cherries if necessary so they’re not in a clump, and cook the pancakes for 4 minutes, until bubbles appear on the surface and the edges of the pancakes appear dry. Flip and cook for another 4 minutes on the other side. Repeat with the rest of the batter – it should make about 8 pancakes.

5 Keep the cooked pancakes warm in a low oven. While the pancakes are cooking, make the quick cherry jam. Tip the cherries into a small saucepan and add the orange zest, juice and sugar. Cook uncovered for 10 minutes, until the cherries are soft and the liquid has thickened to a syrup consistency.

6 Serve a couple of pancakes per person on warmed plates with a teaspoon of almond butter and spoonfuls of the quick cherry jam. Add a spoonful of mascarpone (if using), and eat while the pancakes are warm.