Cherry Bakewell Pancake Recipe
Fluffy almond American pancake stack topped with deliciously rich whole fruit Cottage Delight Morello cherry jam for that classic flavour you know and love!
Cherry Bakewell Pancake Recipe
OneSixtyDegrees
4
10 minutes
20 minutes
Pancake
This pancake day combine the fluffiness of American-style pancakes with the iconic flavours of a Cherry Bakewell tart. These almond-flavoured pancakes are stacked high, golden, and light, then topped with gorgeously rich Morello Cherry jam by cottage delight and flaked almonds. Together, these flavours create a nostalgic treat—a real showstopper for breakfast, brunch, or dessert!
So, why not try a different recipe this pancake day and bring the flavours of a Bakewell tart to your table?
Ingredients
- 125g Plain Flour, sifted
- 75g Ground Almonds
- 2 Tbsp Whitworths Caster Sugar
- 2 Tsp Baking Powder
- 1/8 Tsp Fine Sea Salt
- 2 Large Eggs, beaten
- 25g Unsalted Butter, melted (plus a little extra for cooking)
- ½ Tsp Almond Extract
- 150ml Semi-Skimmed Milk
- Cottage Delight Morello Cherry Jam
- Whitworths Flaked Almonds
Directions
- In a large mixing bowl, stir together the sifted flour, ground almonds, caster sugar, baking powder and salt.
- Make a well in the centre of the dry ingredients and add the beaten eggs, melted butter, almond extract and milk.
- Starting in the centre, whisk together and gradually bring in the dry ingredients from the edge until all ingredients are combined.
- Heat your frying pan on a medium setting and add a small amount of butter to grease the pan.
- Add a large spoonful (approx. 2 tbsp) of batter to the pan to form a pancake.
- Cook the pancake for approx. 2 mins. Small bubbles will start to show on top and the sides will look set.
- Flip the pancake and cook for a further 2 mins.
- Repeat with the remaining batter until it has all been used. We made about 8 pancakes out of this.
- Stack your pancakes to serve and top with Cottage Delight Morello Cherry Jam and Whitworths Flaked Almonds.