Cherry Beer Pancakes
Ingredients - Serves: 4
250g sieved plain flour
8 tablespoons caster sugar
1 and 1/2 teaspoon baking powder
1 teaspoon salt
2 eggs, beaten
375ml cherry beer
50g butter, melted
1 tub of Cornish Ice Cream
1 can of Morello/black cherry pie filling
In a large bowl, stir together the flour, sugar, baking powder and salt.
Pour in the egg, 250ml of the beer, milk and melted butter; stir with a whisk until the mixture is smooth.
Heat a frying pan over medium heat and coat with vegetable oil - one of the spray oils work well.
Ladle about 4 tablespoons (60ml) of batter onto the hot surface. When bubbles appear on top of the pancakes, flip, and cook until browned on the other side.
Quickly transfer to plates ( you can warm them in the oven in advance). Once you have a stack it’s time to make the topping.
With a hand blender mix very briefly 125ml of the beer with the pie filling to create a gorgeous chunky cherry topping.
Spoon generous amounts of topping and ice- cream over the pancakes. Serve immediately.
Pancakes are most definitely not just for Shrove Tuesday and it’s about time that they had a more permanent place in our daily diet. These particular beauties are absolute cherry heaven and my serving suggestion is that the pancakes should be presented with generous portions of morello cherries (yes, you can cheat and use the canned variety as the syrup is usually divine) and
An accompanying drink would naturally be a delicious glass of cold cherry beer - cheers!
Just a little in the pan at a time to make the perfect small pancakes.
Use a low heat and pore carefully from a large spatula for best results.
A Bottles and Cans favourite.
Preparation Time - 10 minutes
Cooking Time - 20 minutes