Dutch Cherry Pancake

I remember eating deep cherry filled pancakes at the farm. There were always plenty of cherries from the orchard. These would be eaten fresh from tree but then there would be plenty more to be preserved in jars and kept in the cellar for the rest of the year. I have not found a recipe which is anything like I remember so I have created this influenced by a memory of 50 years ago. I am sure it was made with preserved cherries but this recipe can use either fresh or preserved.
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Cuisine Dutch

Ingredients
  

  • 125 g Cherries
  • 1 Tbsp Unsalted Butter
  • 1 Tbsp Brown Sugar
  • 1 Tbsp Lemon Juice
  • Pancake batter
  • 100 g Plain flour
  • 1 heaped tsp Baking powder
  • 2 Eggs
  • 1 pinch Salt
  • 20 g Sugar/Caster sugar
  • 1 tsp Vanilla extract
  • 250 ml Milk
  • 1 Tbsp Melted butter or Sunflower Oil
  • Butter for frying
  • 1 tsp Vanilla Sugar

Instructions
 

  • Mix the pancake batter. First weigh the flour and baking powder into a bowl. Make a well in the centre and add the eggs and a small part of the milk and whish by hand. Add the rest of the ingrediens and whisk thoroughly to combine. Leave to rest for 1/2 an hour
  • Wash the cherries and remove the stones.
  • Melt 1 Tbsp of butter in a small sauce pan. Add the cherries, brown sugar and lemon juice and simmer for 5 minutes.
  • Heat up large heavy frying pan or skillet to a medium to high heat. Melt 1 Tbsp of butter. Add the batter mix and immediately add the cherries from the pan, distributing evenly.
  • Cook for 3 minutes and then turn over and cook for a further minute.
  • Transfer to a plate to serve and sprinkle with Vanilla Sugar
Tried this recipe?Let us know how it was!
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