2/3 cup (150 ml) 1/4 pt soured cream
1 X 395 g (14 oz) can cherry pie filling
1 tbsp (15 ml) kirsch
3/4 cup (100 g) 4 oz plain flour (All purpose)
1.25 ml (1/4 tsp) salt
1 egg, beaten
250 ml (8 fl oz) milk, or half milk and half water
oil for frying
1. Make the pancakes.
2. Sift the flour and salt into a bowl, make a well in the centre and add the beaten egg.
3. Stir in half the milk (or all the milk, if using a mixture of milk and water), gradually working the flour down from the sides.
4. Beat vigorously until the mixture is smooth and bubbly, then stir in the rest of the milk (or the water).
5. Pour into a jug. The mixture may be left to stand at this stage, in which case it should be covered and stored in the refrigerator.
6. Heat a little oil in a clean 18 cm (7 inch pancake pan. Pour off any excess oil, leaving the pan covered with a thin film of grease.
7. Stir the batter and pour about 30 - 45 ml (2 - 3 tbsp) into the pan. There should be just enough to thinly cover the base.
8. Tilt and rotate the pan so that the batter runs over the surface evenly.
9. Cook over moderate heat for about 1 minute until the pancake is set and golden brown underneath.
10. Make sure the pancake is loose by shaking the pan, then either toss it or turn it with a palette knife or fish slice.
11. Cook the second side for about 30 seconds or until golden.
12. Slide the pancake out on to a warmed plate.
13. Keep warm over simmering water while making 7 more pancakes in the same way.
14. Combine the pie filling and kirsch in a saucepan.
15. To serve, spread each pancake with soured cream, roll up and arrange in pairs on 4 individual plates.
16. Top each portion with a spoonful of the cherry mixture.
17. Serve the remaining cherry mixture separately.
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