Pancakes with hot cherries

Name: Pancakes with hot cherries
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Sour cherries; 500 ml Cherry nectar; 1 Star Anise; 1-1 1/2 Tbsp Cornstarch; 40 g Butter or margarine; 3 Eggs (size M); 75 g + 2 tablespoons sugar; 375 ml Milk; 350 g Flour; 2 TEASPOONS Baking Powder; 1 pinch Salt; 4-5 Tbsp clarified butter; 1-2 TEASPOONS Cinnamon

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Sour cherries
500 ml Cherry nectar
1 Star Anise
1-1 1/2 Tbsp Cornstarch
40 g Butter or margarine
3 Eggs (size M)
75 g + 2 tablespoons sugar
375 ml Milk
350 g Flour
2 TEASPOONS Baking Powder
1 pinch Salt
4-5 Tbsp clarified butter
1-2 TEASPOONS Cinnamon

Directions

1
Wash, stalk and stone the cherries. Bring nectar and star anise to the boil. Mix starch with a little water. Thicken the juice, bring to the boil again, fold in the cherries and simmer for 1-2 minutes.
2
Melt the fat. Whisk eggs and 75 g sugar with the whisk of the hand mixer until creamy. Stir in fat and milk. Mix flour, baking powder and salt and stir in. Heat the clarified butter in 1 small pan (approx. 16 cm Ø) in portions.
3
Add 1-1 1/2 ladles of dough each time. Bake at medium heat until golden on each side. Remove from the pan and keep warm. Bake 7 more pancakes from the remaining dough.
4
Mix cinnamon and 2 tablespoons of sugar. Heat the cherries again. Arrange pancakes, add cherries and cinnamon sugar.