Fruity American pancakes

Ingredients 3 eggs 1 egg yolk 25g golden caster sugar ½ tsp baking powder 85g butter, melted and cooled 300g self-raising flour 200ml milk bottled cherries in kirsch or brandy (or canned cherries in syrup), to serve crème fraîche, to serve Method Beat the whole eggs and yolk with the sugar and baking powder, then add the butter. Beat the flour slowly into the egg mix to make a batter, then pour in the milk and leave to stand in a warm place for 10 mins (the consistency should be like thick custard). Put a frying pan on a medium heat, then rub with buttered kitchen paper. Put large spoonfuls of the mix into the pan (remember, these are thick pancakes) and cook for about 3 mins until bubbles form on top and the edges start to brown. Turn and cook for a further 3 mins. Keep the made pancakes warm and repeat until all the mix is used (any extra pancakes can be frozen for later). Warm the cherries through gently then spoon over the pancakes and top with a big dollop of crème fraîche.