Pancakes with cherry compote

Name: Pancakes with cherry compote
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Sour cherries; 250 ml Cherry nectar; 1 package Vanillin sugar; 1 TABLESPOON Cornstarch; 2 TABLESPOONS Brandy; 100 g Flour; 1 egg (size M); 250 ml Milk; 20 g clarified butter; 7-10 Tbsp Icing sugar; 7-10 Tbsp Lemon balm

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Sour cherries
250 ml Cherry nectar
1 package Vanillin sugar
1 TABLESPOON Cornstarch
2 TABLESPOONS Brandy
100 g Flour
1 egg (size M)
250 ml Milk
20 g clarified butter
7-10 Tbsp Icing sugar
7-10 Tbsp Lemon balm

Directions

1
Wash, clean and stone the cherries. Boil up cherry nectar with vanillin sugar. Add the cherries and simmer for about 5 minutes. Stir starch and brandy until smooth. Stir into the boiling compote. Let simmer for about 1 minute while stirring. Remove from the heat, pour into a bowl and let it cool down while stirring occasionally
2
Sift the flour into a bowl and make a depression in the middle. Mix the egg and milk and gradually stir into the flour to form a liquid dough. Let dough rest for about 30 minutes
3
Heat the clarified butter in portions in a pan (approx. 22 cm Ø). Pour the dough into the pan in portions so that the bottom of the pan is covered evenly and thinly. Fry the pancakes for 3-4 minutes, turning them until golden brown. Remove from the pan and keep warm. Bake another 7 pancakes from the remaining dough
4
Dust the pancakes with icing sugar, decorate with lemon balm and serve with cherry compote
5
Waiting time approx. 30 minutes