Recipe OF THE WEEK
CAMPFIRE HOTCAKES WITH SOUR CHERRIES AND SWEET CRÈME FRAICHE
Makes: 8-10 small hotcakes
100g wholemeal self-raising flour 25g unrefined brown sugar
For the sour cherries:
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)