Eggnog pancakes with cherries

Name: Eggnog pancakes with cherries
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 1 glass (720 ml) Sour cherries; 300 g Butter or margarine; 250 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 5 Eggs (size M); 400 g Flour; 1 package Sauce powder "Vanilla flavor; 1 package Baking Powder; 75 ml Egg liqueur; 30 g Icing sugar; 7-10 Tbsp Mint; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

1 glass (720 ml) Sour cherries
300 g Butter or margarine
250 g Sugar
1 package Vanillin sugar
1 pinch Salt
5 Eggs (size M)
400 g Flour
1 package Sauce powder "Vanilla flavor
1 package Baking Powder
75 ml Egg liqueur
30 g Icing sugar
7-10 Tbsp Mint
7-10 Tbsp Fat and breadcrumbs

Directions

1
Drain the cherries well. Mix fat, sugar, vanilla sugar and salt with the whisk of the hand mixer for about 5 minutes until creamy. Add the eggs one after the other and stir in. Mix flour, sauce powder and baking powder and stir in alternately with the liqueur in portions.
2
Fold in the cherries. Grease a ring cake tin (23 cm Ø, approx. 2.5 litres capacity) and sprinkle with breadcrumbs. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-50 minutes.
3
Leave to cool on a cake rack for about 10 minutes. Turn out of the tin and let it cool completely. Dust with icing sugar and decorate with mint.