

Ingredientes / Ingredients
These Picota cherry pancakes are perfect for a quick, easy, budget-friendly dessert. And they taste amazing too!
Serves 4
Preparation time: 15 minutes
Cooking time: 15 minutes
300g Picota cherries
120g self-raising flour
Pinch salt
1 large egg
120ml milk
100g Greek-style plain yoghurt
30g caster sugar
1/2tsp vanilla extract
A few drops of vegetable oil
1 Reserve a few cherries for decoration, then pit and chop the rest.
2 Put the flour, salt, egg, milk and yoghurt into a large mixing bowl with 2tsp caster sugar. Whisk together to make a smooth batter. Stir in half the chopped cherries.
3 Simmer the remaining chopped cherries with 100ml water, the rest of the caster sugar and the vanilla extract for 3-4 minutes. Puree in a blender, or use a hand-held stick blender to make a smooth sauce. Keep warm.
4 Heat a few drops of vegetable oil in a pancake pan. Make about 16 small pancakes in total, cooking in batches for 1-2 minutes until the batter has set on the surface, then flipping them over to cook the other sides. Keep the pancakes in a warm place as you cook them.
5 Share the pancakes between 4 warm serving plates and top with the cherry sauce and reserved whole cherries.
Cook’s tip: If you like, serve with whipped cream, crème fraiche, Greek-style yoghurt or ice-cream.
Nutritional values
Per 100g (recipe) | Per serving
185g |
RI (%) per 100g (recipe) | RI (%) per serving | |
Energy KJ | 546 | 1011 | 7% | 12% |
Calories Kcal | 129 | 239 | 7% | 12% |
Fat | 2.4g | 4.5g | 3% | 6% |
Of which saturates | 0.5g | 1g | 3% | 5% |
Carbohydrate | 21g | 39g | 8% | 15% |
Of which Sugars | 9.3g | 17g | 10% | 19% |
Fibre | 1.3g | 2.4g | 5% | 10% |
Protein | 4.8g | 9g | 10% | 18% |
Salt | 0.27g | 0.5g | 5% | 8% |
Categorias / Category
- 02 Jul 2019
- Breakfast, Dessert, Mains