Cherry Pancakes With NUTELLA®, Poached Cherry Sauce & Flaked Almonds

6 port
10 ingr
30 min
Cherry Pancakes With NUTELLA, Poached Cherry Sauce & Flaked Almonds


1 ¼ cup plain flour (180g)
2 tsp baking powder
½ tsp salt
2 egg whites, whipped lightly
1 cup milk (250mL)
½ tsp vanilla extract
Olive oil spray for frying
90g Nutella® (1 Tbsp per pancake)
3 cups cherries ( 2 cups for poaching and 1 cup chopped)
½ cup (60g) toasted flaked almonds


To make poached cherries

, place 2 cups of cherries, the sugar and lemon juice in a pan, cover and simmer for 10 minutes until the cherries are tender. Remove from heat and allow to cool.


To make pancakes, add the dry ingredients together and stir well. Now mix the wet ingredients together in another bowl. Slowly mix the dry and wet ingredients together and gently stir in the remaining cup of roughly chopped cherries, mix until blended.


Preheat and lightly grease a medium sized pan with oil. Add ¼ cup of the pancake mixture to the pan and leave to cook until golden brown on the bottom. Flip the pancake with a palette knife, and cook the other side until golden brown. Place cooked pancakes on a plate, and keep warm in the over until ready to serve. Repeat the process with the remaining batter.


To serve, spread a thin layer of Nutella® on top of each pancake and top with cherry compote and the flakes almonds.