Recipe OF THE WEEK

CAMP­FIRE HOTCAKES WITH SOUR CHER­RIES AND SWEET CRÈME FRAICHE

Sunday Mirror (Northern Ireland) - - Staying In -

Makes: 8-10 small hotcakes

100g whole­meal self-rais­ing flour 25g un­re­fined brown sugar

100ml milk

1 egg

10g but­ter

For the sour cher­ries:

150ml wa­ter

150g un­re­fined brown sugar

½ tsp vanilla ex­tract 1 cin­na­mon stick

300g frozen sour cher­ries

For the sweet crème fraiche:

200g crème fraiche 8g ic­ing sugar 1 For sour cherry mix, put wa­ter, sugar, vanilla and cin­na­mon in a pan and bring to boil. Add cher­ries, stir while re­turn­ing to boil. Cook through, re­move from heat.

2 Mix crème fraiche and ic­ing sugar in a bowl and put aside.

3 For hotcakes, mix flour and sugar in a bowl. In sec­ond bowl, whisk milk and egg. Com­bine into first bowl to make a bat­ter.

4 Heat a skil­let on low. Melt but­ter, then mix into hot­cake bat­ter. Smear skil­let with what re­mains of but­ter and return to heat. 5 Drop 1 tbsp of bat­ter per hot­cake into skil­let. Cook un­til bub­bles show on bat­ter sur­face. Turn cakes over and cook 2–3mins more un­til golden brown.

6 Serve pip­ing hot in a stack along with cher­ries and dollop of crème fraiche.

Fresh Veg­gie BBQ, by David & Char­lotte Bai­ley (Pavil­ion Books)

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