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2 tablespoons dark rum
140g dried cherries
40g unsalted butter
100g toasted flaked almonds
2 tablespoons golden icing sugar
1 teaspoon ground cinnamon
7 to 8 cooked pancakes
A large sized heavy based frying pan
Begin by warming the rum in a small saucepan, then add the dried cherries and give it a stir. Remove the pan from the heat and leave on one side for 30 minutes.
Stack the pancakes and cut them into about five strips lengthways then across so they are small squares.
Pre-heat the grill to its highest setting.
Now melt the butter in a large frying pan and, when it starts to foam, add the pieces of pancake and the cherry-and-rum mixture, followed by the almonds. Cook over a medium heat for 3 – 4 minutes, tossing and turning the mixture till it’s hot and golden.
Then, sift the icing sugar and cinnamon over the top. Place under the very hot grill for a few minutes until the sugar has caramelised then serve immediately with chilled pouring cream, crème fraîche or vanilla ice cream.
This recipe was first published in December 2013.