cherry sauce without cornstarch pancakes-food lovers

cherry sauce without cornstarch pancakes

cherry sauce without cornstarch pancakes provides the perfect answer to the question of what to serve for dessert when there’s very little time. the ingredients are all pantry basics, even the fruit.

cherry sauce for pancakes

Preparation time 4 minutes

Cooking time 18 minutes

SERVES 4

  • ½Cup all-purpose flour
  • ½Cup whole-wheat flour
  • pinch of salt
  • 1 egg, beaten
  • ²⁄³ cup milk
  • ²⁄³ cup of water
  • a little oil for frying
For the filling
  • 15-0unce can black cherries in juice
  • 1½ teaspoons arrowroot
  • heavy cream, crème Fraiche or
  • strained plain yogurt, to serve

cherry sauce without cornstarch pancakes

Method:
1. Sift the flours and salt into a bowl, adding any bran left in the sieve to the bowl at the end.
2. Make a well in the center of the flour and add the beaten egg. Gradually beat in the milk and water, whisking hard until all the liquid is incorporated and the batter is smooth and bubbly.
3. Heat a small nonstick frying pan with a small amount of oil until the pan is very hot. Pour in just enough batter to cover the bottom of the pan, swirling the pan to cover the bottom evenly.
4. Cook until the pancake is set and golden, and then turn to cook the other side. Slide onto a paper towel; make seven more pancakes.
5. Drain the cherries, reserving the juice. Blend about 2 tablespoons of the juice from the can of cherries
with the arrowroot in a saucepan. Stir in the rest of the juice. Heat gently, stirring, until boiling.
6. Stir the mixture over medium heat for about 2 minutes, until it thickens and clears. Add the cherries and stir until thoroughly heated. Spoon the cherries into the pancakes and fold them in quarters. Serve at once, with heavy Cream, crème fraîche or strained plain yogurt, if you like.
cherry sauce without cornstarch pancakes
COOK’s TIPS
If fresh cherries are in season, co them gently in enough apple juice just to cover them, and then thicken the juice with arrowroot as in Step 5. The basic pancakes will freeze very successfully. Interleave them with nonstick paper or wrap them in plastic Wrap and seal. Freeze for up to six months. Thaw at room temperature.

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