1Heat oven to 200C(180C fan) gas 6. Make up the batter for the pancakes as directed on the bottle and cook.
2Fill each pancake with a spoonful of the cherry pie filling, roll up and
place in a heatproof dish. Cook in the oven for 6-8 minutes until warmed through.
3Meanwhile put all the ingredients for the chocolate sauce in a small saucepan
and heat over a low heat, stirring a little until the chocolate has melted and the sauce smooth. Serve warm with the filled pancakes.
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
Fluffy, stackable pancakes are a Southern brunch staple. This recipe, developed by Birmingham, Alabama-based chef John Hall, makes a rich pancake that still maintains a light texture. Top your Ricotta Pancakes with smoky Brown Butter-Maple Syrup.