Fluffy Lemon Pancakes with Cherries and Pistachios

Shrove Tuesday is fast approaching, so if you’re after something a little different to crepes with lemon and sugar, why not try my zesty American style pancakes topped with yogurt, hot cherries, honey and pistachios!

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To make this delicious stack (makes 12-15 pancakes) you will need: 150g plain flour, 1tsp baking powder, pinch salt, pinch cinnamon, 2tbsp caster sugar, 150ml milk, 1 egg, 3tbsp melted butter (plus extra for cooking), zest 1 lemon

Preheat the oven to 120c and place a plate on the middle shelf.

Sift the flour, baking powder, salt, cinnamon and sugar into a large mixing bowl and make a well in the centre.

Whisk the milk, egg, butter and lemon zest in a Β jug and pour a little into the well. Start stirring, gradually incorporating the flour as you go. Add more of the milk mixture in small amounts and stir between each addition until a lump free batter is achieved.

Melt a knob of butter in a frying pan over a medium heat until gently foaming. Spoon batter into the pan in little mounds (about 3 at a time) and wait for bubbles to form on the surface; when this happens flip them over with a spatula. They should be golden and well risen when ready.

Store the pancakes on the plate in the preheated oven to keep them warm while you prepare the toppings.

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For the toppings, you will need: half a bag frozen cherries, 200g shelled pistachios, a tub greek yogurt and a few squirts runny honey

Place the cherries in a saucepan and warm through over a high heat (or blast in the microwave for 2 minutes).

Roughly crush the pistachios.

Take your pancakes from the oven and stack into portions. Dollop on some yogurt and cherries then drizzle over some honey and finish with a sprinkling of pistachios.

Enjoy!

 

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