Instructions: Instead of fresh cherries you could use 1 x 400g can of pitted cherries.

Make up the syrup to 300ml with water.

There will be fewer cherries in the sauce but it will still be very good.

Begin by making the sauce.

Place the cherries grape juice lemon juice and honey in a pan and bring slowly to the boil.

Simmer for 10 minutes or until the fruit is soft.

Strain the cherries from the juice and set them aside.

Measure the juice and make it up to 300ml with water.

Mix a little of the juice into the arrowroot and stir to make a smooth paste.

Pour on the remaining juice return to the pan and stir over moderate heat until the sauce boils.

Stir for 2 minutes until the sauce clears and thickens.

Return the cherries to the sauce cover the top with wetted greaseproof paper and keep warm.

To make the pancakes sift together the flour baking powder sugar cinnamon and salt.

Beat in the eggs one at a time then gradually beat in the milk.

Pour on the melted butter and beat well.

Or blend all the ingredients for a few seconds in a blender.

Heat a small frying pan or an omelette pan and grease it with some of the butter.

Pour 3 tablespoons of the mixture into the pan and cook the pancake over high heat for 23 minutes until the surface bubbles.

Flip the pancake over and cook the other side for 2 minutes or until it is equally brown.

Keep the cooked pancake warm on a covered plate over a pan of hot water while you make the remainder.

Grease the pan with more butter as necessary.

The mixture should make 16 small pancakes.

Gently reheat the sauce.

Put one pancake on each of 4 individual plates.

Spoon a little of the sauce between each and pile up 4 pancakes on each plate.

Serve the remainder of the sauce separately.

Serve the pancakes hot with single cream.

Serves 4

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