CHERRY TOPPED PANCAKES

Perfect for brunch or tea-time. The pancakes can be made ahead and reheated to serve.

175g self-raising flour, sifted

1tsp baking powder

40g caster sugar finely grated zest of 1 small orange

1 egg

200ml milk sunflower oil, for frying cherries good quality cherry compote or jam squeeze of lemon juice

1. Mix dry ingredients and zest to a large bowl. Make a well in centre, add egg and half milk. Using a whisk, beat well to a smooth thick batter. Beat in more of remaining milk to reach a thick consistency (like thick pouring cream). Leave to stand, about 30 minutes.

2. Heat a little oil over high heat in a large non-stick pan. Drop in batter in dessertsponfuls, spacing each pancake well. Cook untl bubbles appear on the surface, roughly 2 minutes. Turn and cook until golden brown, roughly 30-60 seconds.

3. Stack cooked pancakes and cook remaining batter, add oil as needed.

4. Serve topped with cherry compote or jam warmed with a good squeeze of lemon juice, topped with cherries, or any berry or fruit combination of choice.

The Number 1 Brand of pancakes sold to Chefs in Hotels, Restaurants and Household Families in Malta and Gozo! Catering cases x 120 pcs available individually wrapped

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