Mocha-caramel pancakes with cherries recipe

Method

1. Lightly whisk together the eggs, oil and milk. In a separate bowl, mix together the dry ingredients, make a well in the centre and pour in the egg mix. Whisk together using a hand or electric whisk until smooth. Transfer to a jug.
2. Heat a little vegetable oil in a frying pan, pour in rounds of batter to approx 8cm wide (you will need to cook in batches). Cook for 1-2 mins until little bubbles appear on the surface, flip over and cook for a further 1 minute. Repeat until all the batter has been used up.
3. Heat 150ml of the double cream with the espresso until just before simmering point. Remove from the heat and add the caramel bar pieces. Whisk until mostly melted, then return to a low heat and whisk continuously until all the pieces of caramel bar have melted fully. Remove from the heat and allow to cool for around 20 mins - this will allow it to thicken but still be a little warm for serving (see Cook’s Tip).
4. Whip the remaining cream until soft-medium peaks form.
5. Divide the pancakes, in stacks, between 4 serving plates. Top each stack with the whipped cream and a scoop of ice-cream, then drizzle with the caramel mochachino trickle. Dust with cocoa powder and sprinkle with fresh cherries and chocolate curls or grated dark chocolate. Serve the remaining caramel mochachino trickle on the side.

• Cook's tip: You can make this sauce ahead. When cooled completely, it will have a slightly thicker consistency. Heat, stirring, for 30 seconds – 1 min to warm and loosen.

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• As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.