Pancakes & cherry sauce
- 400g fresh cherries, stoned
- 100ml Asda Cherry Juice Drink
- 75g granulated sugar
- 3 tbsp cherry brandy (optional)
- 1 level tbsp cornflour
- 115g plain flour
- Pinch of salt
- 1 large egg
- 275ml milk
- 1 tbsp sunflower oil
- 15g butter, with extra for greasing
- Ice cream, for serving
Stone the cherries and put in a pan with the cherry juice drink and granulated sugar. Heat gently, stirring until the sugar dissolves. Cover and simmer for 5-10 minutes until the cherries are tender.
Add the cherry brandy (if using) and cornflour, mixed with 2 tbsp cold water. Heat until simmering and slightly thickened, then set aside.
Pre-heat the oven to 130C/110C Fan/Gas 1/2. Sift the plain flour and salt into a bowl and make a hole in the centre. Break the egg into the hole and add 75ml of the milk and oil. Slowly draw in the flour, whisking gently until you have a thick, smooth batter. Gradually add the remainder of the milk, whisking gently until all the liquid is incorporated. Set aside for 15-60 minutes.
Melt the butter and stir into the batter. Grease a small non-stick frying pan, then heat it. Pour in some batter to thinly coat the base. Cook for 30 seconds or until it's golden underneath. Flip over and repeat for the other side. Slide onto a plate and keep warm in the oven. Repeat with the remaining batter, greasing the pan as necessary.
Reheat the cherry sauce and serve with the pancakes and ice cream.