Cherry bakewell pancakes | Sainsbury`s Magazine

Ingredients

• 100g plain flour
• 1 large egg
• 275ml British semi-skimmed milk
• 1 tbsp vegetable oil
• 200g fresh cherries, pitted
• 2 tbsp Splenda Cake Can, plus extra to serve
• 150ml water
• 1 1/2 tsp arrowroot mixed with 2 tsp water
• 1/2 tsp almond extract
• 2 tbsp toasted flaked almonds, to serve