When I was a child the highlight for me when we were driving long distances to relatives was the lunchtime stop at Little Chef. I nearly always ate battered fish fingers (the only fish I would eat as a child), Jubilee pancakes and of course the free orange sherbet lolly. Looking back there was probably minimal cherries in the pancake, but it still tasted good!
As I’m on holiday I decided I should make more of an effort with breakfasts. A nice change from weetabix and banana. The great thing about Scotch pancakes is that you can alter the topping you sprinkle on top. As I have some cherries left over and I didn’t want to waste them I used them on the pancakes…although the cherries look suspiciously like slices of salami in the photo!
Makes about 10
135g plain flour
1tsp baking powder
1/2 tsp salt
2 tbsp caster sugar
1 large egg
2 tbsp melted butter (allow to cool slightly)
zest of one lemon
150g cherries, stoned and halved
1) Sift flour, baking powder, salt and sugar into a large bowl. In separate bowl lightly whisk milk and egg together, then add melted butter.
2) Pour milk into flour and mix using a fork until you have a smooth batter. Put in the fridge for at least an hour (I sometimes do this overnight)
3)Heat pan till medium/hot. If not using a non-stick pan melt a small amount of unsalted butter in the pan. Use a dessert spoon to blob some of the mixture in the pan. Sprinkle some of the cherries over the batter surface. Wait until you see bubbles appear on the surface. Flip over. Cook until golden brown and risen to about 1 cm.