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!
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 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.
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.