Pancakes with whipped cream and cherries.
For the batter:
180 g self-raising flour
1 tsp baking powder
300 ml milk
1 tbsp butter, melted
For the cherry topping:
150-200 g cherries, pitted, juice reserved
4 tbsp caster sugar
1 tsp cornflour
For the whipped cream:
150-200 ml double cream
2-3 tbsp caster sugar
In a small mixing bowl beat the egg with the milk.
Sieve the flour into a separate, large mixing bowl and add the baking powder and salt.
Make a well in the centre and gently pour egg and milk mixture and beat well until smooth (use a hand mixer). Beat in the melted butter. Then let the batter set for a 2-3 minutes. If too thick add 2-3 tbsp of milk.
Lightly grease a large frying pan with oil and heat over a medium heat.
Drop a large tablespoonful of the batter into the pan to make pancakes about 9 cm across. Make two at a time. Cook the pancakes for 2-3 minutes until small bubbles appear on the surface of each pancake. Then turn over with a palette knife or wooden spatula and cook for another 2-3 minutes until golden.
Place on a plate or serving dish and keep in a pre-heated oven while you make the remaining pancakes.
To make the cherry topping: put the sugar in a saucepan with the cherry juice and bring to the boil. Dilute the cornflour in a little water and stir into the sauce. Simmer for a 2 minutes, remove from the heat and leave to cool for a while. If required add a bit of water. Then add the cherries.
To make a whipped cream: in a large mixing bowl place double cream and sugar and whip till thick.
Place 1 tbsp of whipped cream on a warm, but not hot pancake, arrange cherries and spoon a bit of sauce over.