Cherry Bakewell Pancakes

Directions

1. In a large mixing bowl, stir together the sifted flour, ground almonds, caster sugar, baking powder and salt.
2. Make a well in the centre of the dry ingredients and add the beaten eggs, melted butter, almond extract and milk.
3. Starting in the centre, whisk together and gradually bring in the dry ingredients from the edge until all ingredients are combined.
4. Heat your frying pan on a medium setting and add a small amount of butter to grease the pan.
5. Add a large spoonful (approx. 2 tbsp) of batter to the pan to form a pancake.
6. Cook the pancake for approx. 2 mins. Small bubbles will start to show on top and the sides will look set.
7. Flip the pancake and cook for a further 2 mins.
8. Repeat with the remaining batter until it has all been used. We made about 8 pancakes out of this.
9. Stack your pancakes to serve and top with Cottage Delight Morello Cherry Jam and Whitworths Flaked Almonds.