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1
Instead of fresh cherries you could use 1 x 400g can of pitted cherries.
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2
Make up the syrup to 300ml with water.
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3
There will be fewer cherries in the sauce but it will still be very good.
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4
Begin by making the sauce.
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5
Place the cherries grape juice lemon juice and honey in a pan and bring slowly to the boil.
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6
Simmer for 10 min or possibly till the fruit is soft.
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7
Strain the cherries from the juice and set them aside.
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8
Measure the juice and make it up to 300ml with water.
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9
Mix a little of the juice into the arrowroot and stir to make a smooth paste.
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10
Pour on the remaining juice return to the pan and stir over moderate heat till the sauce boils.
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11
Stir for 2 min till the sauce clears and thickens.
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12
Return the cherries to the sauce cover the top with wetted greaseproof paper and keep hot.
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13
To make the pancakes sift together the flour baking pwdr sugar cinnamon and salt.
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14
Beat in the Large eggs one at a time then gradually beat in the lowfat milk.
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15
Pour on the melted butter and beat well.
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16
Or possibly blend all the ingredients for a few seconds in a blender.
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17
Heat a small frying pan or possibly an omelette pan and grease it with some of the butter.
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18
Pour 3 Tbsp.
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19
of the mix into the pan and cook the pancake over high heat for 23 min till the surface bubbles.
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20
Flip the pancake over and cook the other side for 2 min or possibly till it is equally brown.
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21
Keep the cooked pancake hot on a covered plate over a pan of warm water while you make the remainder.
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22
Grease the pan with more butter as necessary.
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23
The mix should make 16 small pancakes.
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24
Gently reheat the sauce.
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25
Put one pancake on each of 4 individual plates.
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26
Spoon a little of the sauce between each and pile up 4 pancakes on each plate.
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27
Serve the remainder of the sauce separately.
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28
Serve the pancakes warm with single cream.
