Cherry pancakes

Name: Cherry pancakes
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Vanilla pod; 3 Eggs (size M); 125 g Flour; 1/4 l tepid milk; 1 pinch Salt; 2 TABLESPOONS Almond liqueur; 500 g Sweet cherries; 4 TSP Butter; 2 TABLESPOONS sliced almonds; 4 Egg yolk (size M); 50 g Sugar; 200 ml sweet white wine; 7-10 Tbsp Icing sugar

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Vanilla pod
3 Eggs (size M)
125 g Flour
1/4 l tepid milk
1 pinch Salt
2 TABLESPOONS Almond liqueur
500 g Sweet cherries
4 TSP Butter
2 TABLESPOONS sliced almonds
4 Egg yolk (size M)
50 g Sugar
200 ml sweet white wine
7-10 Tbsp Icing sugar

Directions

1
Cut the vanilla pod lengthwise and scrape out the pulp. Separate the eggs. Mix flour, egg yolks, milk, vanilla pulp, salt and liqueur to a smooth dough. Leave to swell for about 15 minutes.
2
Wash, stalk and stone the cherries. Beat egg whites until stiff. Fold the beaten egg whites into the dough. Heat 1 tsp. butter in 2 ovenproof pans. Add 1/8 of each almond to the hot butter and place 1/4 of each dough on top. Then bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 5 minutes. Turn the pancakes, spread 1/4 of the cherries on each and sprinkle 1/8 of the almonds on each. Bake for another 5 minutes. Keep the finished pancakes warm and bake 2 more pancakes with the remaining ingredients
3
Meanwhile, for the wine mousse, whip the egg yolks, wine and sugar over a hot water bath until creamy. Arrange the finished pancakes and wine mousse on plates. Dust with icing sugar