- 100 g plain flour
- 1 medium free-range British egg
- 300 ml British whole milk
- A little sunflower oil, for frying
- 200 g lighter soft cheese
- 0.5 tsp vanilla extract
- 1 tbsp icing sugar
- 300 g frozen dark sweet cherries, defrosted
- 1 tbsp Fairtrade demerara sugar
Sift the flour into a bowl and make a well in the centre. Add the egg and whisk well with a balloon whisk. Gradually beat in the milk, drawing in the flour from the sides to make a smooth batter. Cover and leave to stand, if possible, for 20 minutes (this allows the starch grains to soften, giving a lighter mixture).
Heat a tiny drop of oil in a heavy-based pancake pan or non-stick frying pan. Ladle in just enough batter to coat the base of the pan thinly. Cook over a medium heat for about 1 minute until golden brown. Turn or toss and cook the second side for 30-60 seconds until golden. Transfer the pancake to a plate and cover with a square of baking parchment. Repeat with the remaining batter, placing a sheet of baking parchment between each layer. Make 3-4 pancakes, depending on who you're serving.
Preheat the grill to medium. In a bowl, beat together the cream cheese, vanilla extract and icing sugar, then stir in the cherries. Spread a few tablespoons of the mixture over each pancake and roll up to enclose the filling. Lay in a large heatproof dish in a single layer. Sprinkle over the demerara sugar and grill for 4-5 minutes until the top is golden.