Kersie Pannekoekies (Cherry Pancakes)
Kersie Pannekoekies
The pancakes were thin and warm, stacked in a slightly uneven pile that never lasted long. But it was the cherries that made them special: bright, glossy spoonfuls that stained the plate pink and felt just a little bit mischievous.
As a child, the best part was rolling them up — tucking the cherries inside and watching the syrup threaten to escape from the ends. The first bite was always a small surprise: soft pancake, warm fruit, and that burst of cherry sweetness that tasted like summer even in the middle of winter. They were simple, quick, and a little messy!
Ingredients
- 12 small pancakes (see pancake recipe)
- 0.5 tin cherry pie filling
- 50 ml custard
- 250 ml milk
- 50 g butter
- 0.5 cup brown sugar
- 200 ml orange juice
- Zest and juice of 1 lemon
- 50 ml Van der Hum liqueur (or alternative — see below)
Method
- Spoon a little cherry filling and a spoonful of custard into each pancake and fold.
- For the sauce:
- Melt the butter, add the brown sugar, lemon juice and zest; simmer until syrupy.
- Add the orange juice and Van der Hum; stir together.
- Pour the warm sauce over the filled pancakes and serve.