Jane Beedle's black forest pancakes
Jane Beedle's black forest pancakes can be made minus the gluten and dairy products!
The GBBO finalist says, ''you can also serve these pancakes with your favourite fillings, in my house we love classic lemon and sugar or banana, pecan and chocolate, hazelnut spread. The choice is yours.
''I have given the gluten-free and dairy free ingredients here but you can do a straight swap with ordinary plain flour and full fat milk if you prefer.''
Makes 6 - 8 pancakesPrep: 10 minutesCook: 15 minutes
Ingredients:
Poached cherries:300g frozen dark cherries150ml apple juice½ tsp arrowroot
Chocolate sauce:200g plain chocolate – (choose whatever % cocoa you prefer)200ml single cream
Whipped cream: 300ml double or whipping creamSugar to taste1 tsp vanilla extract
Pancake batter:110g gluten free white bread flour (or plain flour)1 tsp salt20g caster sugar2 large eggs1 tsp vanilla extract250ml soya milk (or full fat milk)Coconut or sunflower oil for frying
Method:
For the poached cherries: Place the cherries in a small saucepan, add sufficient apple juice to almost cover and poach for 5 minutes, you just really want to warm them through, you do not need to cook them.
Mix the arrowroot with a little water, add a tablespoon of warm cherry poaching juice to it and add carefully to the cherry mixture. You may not need all of the arrowroot. You want enough to thicken up the juices but not to make it too thick. Set aside.
For the chocolate sauce: Break up the chocolate and place in a heatproof bowl, add the cream and either heat gently in the microwave, or over a pan of barely simmering water. Stirring until smooth. Set aside.
Whip the cream with a little sugar and vanilla until thick
For the pancakes: Place the flour, salt, sugar, egg, vanilla and milk in a bowl. Whisk with either a balloon whisk or hand held mixer. No need to rest the batter before frying.
Put a spoonful of coconut oil in a non stick frying pan, heat until beginning to smoke, pour off excess oil into a small heatproof bowl. Pour a little of the pancake batter into the frying pan, swirling around the pan until the mix covers the base. Cook for about a minute until the underside is cooked then flip pancake over and cook for another minute. Repeat with the remaining mixture, adding coconut oil as needed.
When the pancakes are cooked spread some chocolate sauce on half the pancake, fold in half, add cherries and cream to half of the folded pancake and fold in half again, drizzle with chocolate and a little of the cherry sauce and serve immediately.
TIP:
To make these pancakes dairy free replace the cream in the chocolate sauce with a little coconut oil added to the chocolate, and use dairy free alternatives to cream for the filling.