Pancake Day Treat!
Alan Murchison, executive chef at Michelin-starred L’ortolan, loves cycling. He’s put together a little bit of a treat with this pancake recipe. The wholemeal flavour and soya milk give this ‘treat’ some real depth of flavor and goodness. The tart cherries in this recipe can help fight heart disease, and cherry juice has been shown to reduce muscle soreness, so give it a go after your next ride. If you can’t lay your hands on cherries, any other berry can be used as a replacement.
- 230g wholemeal or brown flour
- 1 tbsp Demerara sugar
- Pinch of salt
- 3 medium eggs
- 320ml unsweetened soya milk
- 20g melted butter
- Touch of oil to cook the pancakes
- For the cherry compote
- 200g stoned cherries (or blueberries)
- 1 tsp red wine vinegar
- 2 tbsp sugar
- 1 tsp vanilla extract or fresh vanilla
Mix together the flour, salt and sugar, and place in a food processor.
Whisk together the milk, eggs and butter, and gradually add to the flour mix until smooth. Allow to rest for 20 minutes.
To make the cherry compote, place the sugar and vinegar in a heavy-bottomed pan and cook over a medium heat until you have a golden brown caramel. Carefully add the cherries and vanilla and cook for five to six minutes until the fruit is soft. Set aside.
To make the pancakes, heat a non-stick frying pan, add a tiny drop of oil then one medium ladle of pancake mix. Cook for 90 seconds, flip and cook for a further 60 seconds, then repeat.
Top with compote and eat!