Cooking Instructions
1.
Add 80 ml of water to a saucepan and whisk in the
cornflour (8 g)
,
lemon juice (15 mL)
and
sugar (25 g)
. Place over a medium heat and whisk until the mix begins to thicken.
2.
Add the
cherries (450 g)
and bring to a light boil, stirring occasionally. Once the cherries have softened and the sauce has thickened, remove the pan from the heat and allow to cool slightly.
3.
While the compote is cooling, prepare the
pancake mix (400 g)
to packet instructions.
4.
Heat
oil (as needed)
or butter in a large non-stick frying pan. Gently drop large spoonfuls of the batter into the pan and cook for 2 minutes on each side, until golden. Repeat until you’ve used all the batter.
5.
Stack the pancakes and top with a dollop of
Greek yogurt (to taste)
, the cherry compote, chopped
pistachios (20 g)
and extra cherries.