Black Cherry & Pistachio Pancakes
Fluffy, golden pancakes meet a vibrant black cherry compote and a nutty flavoured Carnation Pistachio Drizzle. Perfect for brunch or breakfast, these easy homemade pancakes are stacked high and bursting with flavour, delivering a delicious yet simple treat everyone will love.
For the pancakes:
Large egg
Semi-skimmed milk
Plain flour
Baking powder
Unsalted butter, melted
Vegetable oil, for cooking
For the cherry compote:
Frozen cherries
Granulated sugar
Water
Squeeze of lemon juice
To serve:
Carnation Pistachio Flavour Drizzle
Step 1 of 5
For the cherry compote: Add the cherries, sugar, and water to a heavy, wide saucepan and cook over medium to medium-high heat until the sugar has dissolved and the mix has thickened. Remove from heat and stir in lemon juice. Set aside to cool.
Step 2 of 5
Separate the egg and beat the egg white in a separate bowl until soft peaks form. Add the egg yolk to the milk and beat well.
Step 3 of 5
In another bowl, add the flour and baking powder and mix. Gradually beat in the milk mixture and the melted butter then fold in the beaten egg white.
Step 4 of 5
Lightly grease a frying pan with the oil and add spoonfuls of the mix to the pan. Cook over a medium heat until the top dries out slightly then flip and cook the other side for about 45 secs to a minute. Repeat to cook the remaining pancakes.
Step 5 of 5
To serve, stack the pancakes and top with the cherry compote and a drizzle of Carnation Pistachio Drizzle. Enjoy!
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