Cherry Clafoutis Pancakes

Cherry Clafoutis Pancakes

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

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.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Course Breakfast

Servings 12 pancakes

Ingredients

  

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Cherry-Vanilla Custard

• 1/4 cup pitted cherries (thawed if frozen)
• 1 1/4 cup soy milk
• 2 tbsp caster sugar
• 2 tsp vanilla extract
• touch of vegan red food colour (optional) ⁣⁣⁣
• 1 tbsp cornstarch

Spiced Cherry-Berry Compote

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

Instructions

 

• Cherry-Vanilla Custard
• Place all ingredients in a blender and blend until cherries are well pulverized.
• 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

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

Pancakes

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

Notes

Recipe Creator

Name: Edgel Topacio

Country: Australia

More from Edgel: @veggy_edge

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