We think that shortcakes are pretty much the perfect food. A cross between a cake and a biscuit they are best served with delicious fruit and even better when topped with whipped cream. They are simple to make and sure to please your taste buds.
212g FlapJacked Buttermilk Protein Pancake mix
1/2 tsp baking powder
1 tsp vanilla extract
450g pitted fresh or frozen sweet cherries
Sweetener of choice (optional)
Whipped cream (optional)
Serving size: 1 shortcake
Pre heat the oven to 180°C or gas mark 4. In a small bowl combine the FlapJacked mix, baking powder, water and vanilla extract. Mix by hand with a wooden spoon until you end up with a thick, sticky batter. Drop 60ml size mounds of batter onto a lightly greased cookie sheet. Think of forming the shape of a biscuit. You should end up with 8 different mounds of batter. Bake for 12 - 14 minutes or until the edges are golden brown. While the shortcakes are cooking heat up the cherries in a small pot over low heat. If desired, add a sweetener of your choice. When shortcakes are ready remove from oven. Either cut each shortcake in half or simply top each with 1/8 of the cherries and whipped cream if desired. ENJOY !