|Recipe by:||Maranda Engelbrecht|
|Serves:||Makes 10 to 12 pancakes|
Using an electric beater, lightly whisk 3 eggs and ¼ cup sugar. Add ½ cup milk, 240 g flour and 3 T melted butter, and beat until smooth. Strain – if the batter is too thick, add a little water – and allow to rest for 2 hours.
Lightly smear a crepe pan with melted butter. Pour a little of the batter into the pan and swirl it around to cover the base of the pan. Quickly press some clean, pesticidefree pansies onto the uncooked surface of the pancake and cook until it starts to loosen and brown. Flip carefully and cook on the underside for 1 minute.
Serve with sorbet and sweet beetroot-and-cherry syrup, garnished with fresh cherries.
To make the beetroot-and-cherry syrup: Grate a cooked beetroot into a small saucepan. Add ¼ cup sugar and ¼ cup water. Simmer until syrupy, then add 12 pitted cherries and cook for 10 minutes. Strain – if the syrup is not thick enough, pour it back into the saucepan to cook
a little longer. Allow to cool.