Fruity American pancakes

• eggs↗3
• egg yolk↗1
• golden caster sugar↗25g g
• baking powder↗½ tsp tsp
• butter↗85g g

  melted and cooled

• self-raising flour↗300g g
• milk↗200ml ml
• bottled cherries

  in kirsch or brandy (or canned cherries in syrup), to serve

• crème fraîche↗

  to serve

Step-by-step instructions

1. 1

   Beat the whole eggs and yolk with the sugar and baking powder, then add the butter. Beat the flour slowly into the egg mix to make a batter, then pour in the milk and leave to stand in a warm place for 10 mins (the consistency should be like thick custard).

2. 2

   Put a frying pan on a medium heat, then rub with buttered kitchen paper. Put large spoonfuls of the mix into the pan (remember, these are thick pancakes) and cook for about 3 mins until bubbles form on top and the edges start to brown. Turn and cook for a further 3 mins. Keep the made pancakes warm and repeat until all the mix is used (any extra pancakes can be frozen for later).

3. 3

   Warm the cherries through gently then spoon over the pancakes and top with a big dollop of crème fraîche.