Waitrose and Partners
  • Makes4
  • CourseBreakfast
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 100g self-raising flour
  • 25g sugar
  • Pinch of salt
  • 100ml milk
  • 1 egg, beaten
  • 1 tsp butter
  • Bonne Maman Cherry Compote

Method

  1. Put 100g self-raising flour, 25g sugar and a pinch of salt into a bowl. Whisk in 100ml milk and 1 beaten egg to make a smooth batter; set aside.

  2. Set a large, non-stick pan over a medium-high heat and melt 1 tsp butter. When it sizzles, add 2 heaped tbsp batter for each pancake, making sure you don’t overcrowd the pan.

  3. Cook for about 2 minutes until bubbles appear on the surface and the base is golden, then flip over and fry for another minute until cooked through.

  4. Remove and keep warm in a low oven while you cook the rest, adding more butter if needed.

Nutritional

Typical values per item when made using specific products in recipe

Energy

638kJ/ 151kcals

Fat

3g

Saturated Fat

1.4g

Carbohydrates

25g

Sugars

7.5g

Fibre

1g

Protein

5g

Salt

0.4g

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