• 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


  1. 1

    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).

  2. 2

    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.

  3. 3

    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. 

Nutritional Details

Each serving provides
  • Energy 2148kj 513kcal 26%
  • Fat 28.4g 41%
  • Saturates 9.1g 46%
  • Sugars 13.2g 15%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 427kj/102kcal

Each serving provides

34.9g carbohydrate 9.6g fibre 24.8g protein

Show us how you cook it!
Back to top