These elegant little spiced pancakes are decidedly festive, but could be a cocktail party hit all year round. If cherries are not in season, a cherry preserve would also be delicious. And if duck rillette is unavailable, thinly sliced duck breast would work in a pinch.
- 2 cups buttermilk
- 2 cups plain flour
- 2 teaspoons baking powder
- Teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- Teaspoon ground cloves
- ¼ teaspoon nutmeg, freshly grated
- 1 tablespoon sugar
- Teaspoon salt
- 1 egg
- 3 tablespoons butter, melted
- Butter, to grease pan
- 150 gm duck rillettes
- 30 fresh cherries, pitted and sliced in half
- Fresh tarragon, to garnish
- Combine flour, baking powder, baking soda, spices, sugar and salt in a large bowl and whisk to combine.
- In a smaller bowl, whisk egg with melted butter, then add buttermilk and whish gently until just combined.
- Make a well in centre of dry ingredients and pour in buttermilk. Whisk very gently until just combined; mixture will be lumpy and uneven.
- Heat a cast iron pan to medium hot and add a small knob of butter. Pour 1 tablespoon of batter for cocktail-sized pancakes. When bubbles appear on the surface of the batter, flip pancakes to cook other side. Repeat with remaining batter, greasing pan when necessary.
- When pancakes have cooled, top each with a scant teaspoon of room-temperature rilettes and fresh sliced cherry halves. Garnish with tarragon leaves.