Cherry Clafoutis Pancakes

This is one of two cherry pancake recipes I put together in honor of a dear friend. I wanted something that anyone can recreate, looked cheerful on the plate and would really just bring a smile to whoever I serve it to.

Cherry Clafoutis Pancake with Cherry-Vanilla Custard and Spiced Cherry-Berry Compote

  • Servings: 10-12 Pancakes
  • Difficulty: Easy
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Many are surprised that this is actually an easy recipe and relatively quick to put together with staple ingredients. I used frozen fruits in this recipe.

Ingredients

Cherry-Vanilla Custard

  • 1/4 c pitted cherries (thawed if frozen)
  • 1 1/4 c soymilk
  • 2 tbsp caster sugar
  • 2 tsp vanilla extract
  • touch of vegan red food color (optional) ⁣⁣⁣
  • 1 tbsp cornstarch

Spiced Cherry-Berry Compote

  • 1 c mixed pitted cherries and raspberries
  • 1 tbsp water ⁣⁣⁣
  • 2 tbsp caster sugar ⁣⁣⁣
  • 1/4 tsp ground cinnamon ⁣⁣⁣
  • 1/8 tsp ground nutmeg

Pancake Mix

  • 1 1/4 c soy milk⁣⁣⁣
  • 1 tbsp Apple cider vinegar
  • 1 1/2 c plain flour⁣⁣⁣
  • 2 tsp baking powder⁣⁣⁣
  • 2 tbsp sugar
  • 1/4 tsp salt⁣⁣⁣
  • 1 tsp vanilla extract
  • 2 tbsp canola oil⁣⁣⁣
  • 1 c sliced cherries
  • vegan butter (for cooking)

Directions

Cherry-Vanilla Custard

  1. Place all ingredients in a blender and blend until cherries are well pulverized.
  2. Transfer mixture to a small saucepan and cook, without boiling and with frequent stirring, over medium-low heat until it thickens to a custard consistency. Set aside.

Spiced Cherry-Berry Compote

  1. 1. Pour all ingredients in a small saucepan and heat at a medium-low fire. ⁣
  2. Keep stirring and allow the fruits to release juices
  3. Frequently stir until the juice has reduced and the mixture is thick and jelly-like
  4. Remove from heat

 

Pancakes

  1. In a small bowl, whisk the soymilk and vinegar and set aside while you move on to the dry ingredients. This is your buttermilk.
  2. In another bowl, mix well the flour, baking powder, sugar, and salt.
  3. Pour in your buttermilk, vanilla, and oil and stir to get everything incorporated. Make sure not to overmix your batter.
  4. Heat a non-stick pan over medium-low heat then, if using, grease pan with butter.
  5. Pour about 2-3 tablespoons of batter on the pan and top it with a few of the sliced cherries. This will give the pancake the clafoutis look.
  6. Flip the pancake when you see bubbles on the surface and cook until golden.
  7. Repeat with the rest of the batter.
  8. To serve, layer the custard between pancakes and top the stack with the compote. Enjoy!

Recipe Creator

Name: Edgel Topacio
Country: Australia
More from Edgel: @veggy_edge

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