Pancakes with Sour Cherries

Sour cherries & sweet cherries  are related but in Polish they have completely different names.

  • Prunus cerasus  are wiśnie  –  sour cherries also known as morello cherries
  • Prunus avium are czereśnie –  sweet cherries.
  • *
  • Prunus cerasus originated in the Iranian plateau & Eastern Europe.
  • They feature greatly in Polish cooking.

United Nations Annual crop production figures for sour cherries in 2014:

  1. Russia 198,000 tonnes
  2. Ukraine 182,880 tonnes
  3. Turkey 182,577 tonnes
  4. Poland 176,545  tonnes
  5. USA 137,983 tonnes
  • For this recipe fresh sour cherries would have to be cooked with some sugar but  here in England I have never seen fresh sour cherries for sale so I use bottled ones.
  • Some brands still have the stones in them so you will have to stone them first.

Ingredients – Sour Cherry Sauce

  • Jar of part jar of sour cherries
  • 4 cloves
  • Small stick of cinnamon
  • 1 or 2 tablespoons of potato or cornflour

Method

  • Put the cherries and the juice into a saucepan.
  • Add the cloves and cinnamon.
  • Simmer gently for around 10 minutes.
  • Leave to cool.
  • Remove the spices.
  • Mix the potato or cornflour with a little of the juice.
  • Stir this into the cherries.
  • Bring up to the boil, stirring often.
  • The sauce should thicken.
  • Leave on a low heat.

 

Plate is La Prune by Jet for Ter Steege in The Netherlands.

I have written lots of tips for The Perfect Pancake – below is a reminder of the basic recipe.

Ingredients – Pancakes

  • 200g plain flour
  • 2 eggs
  • 200 ml milk (full or semi-skimmed)
  • 200 ml water
  • pinch of salt

This amount makes around 8 pancakes – in my 20cm pancake pan.

  • I remember this recipe as it is all the 2’s for ease
  • Depending on the flour and the size of the eggs,
  • You might not use all the milk & water mixture
  • or sometimes you might just need a little more.

Method – Pancake

  • Beat the eggs and add then them first to the sifted flour.
  • Add the milk mixture to the egg and flour mix until you have a batter the consistency of pouring cream.
  • Leave the batter to stand for at least 1 hour in which time it will thicken, then add a little more liquid.
  • Use a special thin pan which you use just for pancakes, mine has a base diameter of 20 cm and is made of steel, once seasoned, just wipe it clean between uses with kitchen roll – never scour it or use detergent.
  • Work out how much batter you need for a pancake and find a measure which will then give you a consistent amount – I use a small ladle which holds 45ml.
  • Have a dish of melted butter or margarine and sunflower oil for frying so you can add just enough and tip some back if needed.
  • Using the ladle pour the mixture into the pan.
  • Tilt the pan so that the mixture covers the surface completely and evenly.
  • Cook the pancakes on one side and turn them over.
  • You can make them up one by one –
  • or stack then up with a piece of greaseproof paper in between them.
  • You can do this and leave then for later use.
  • *
  • Spread some of the cherries and sauce onto a pancake.
  • Pancakes with sweet fillings are normally folded into triangles – fan -shaped  by folding the pancake into half and half again.
  • *
  • Dust with icing sugar to serve.
  • *
  • You can make the filled pancakes in advance prior to dusting them with icing sugar and then heat them up on both sides – using the pancake pan again – maybe with the addition of a little butter.
  • Then dust them with icing sugar.

Published by

jadwiga49hjk

I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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