Pancakes with hot cherries
very easy
45 mins
45 mins
Ingredients
- 500 g Sour cherries
- 1⁄2 l Sour cherry nectar
- 2 TABLESPOONS + 75 g + 2 tablespoons sugar
- 1 Cinnamon stick
- 7-10 Tbsp 1 1⁄2 Tbsp (approx. 20 g) Cornstarch
- 40 g Butter
- 3 Eggs (Gr. M)
- 375 ml Milk
- 350 g Flour
- 2 TEASPOONS Baking Powder
- 7-10 Tbsp Salt
- 4-5 Tbsp clarified butter
- 1-2 TEASPOONS Cinnamon
Directions
- 1
Wash, stalk and stone the cherries. Bring 450 ml nectar, 2 tablespoons sugar and cinnamon stick to the boil in a pot. In the meantime, stir the rest of the nectar and starch until smooth. Stir into the boiling nectar, bring to the boil and simmer while stirring for about 1 minute.
- 2
Add the cherries and simmer for another 2 minutes. Keep warm in the pot.
- 3
Melt the butter and let it cool down a little. Beat the eggs and 75 g sugar with the whisk of the mixer until creamy. Stir in liquid butter and milk. Mix flour, baking powder and 1 pinch of salt, stir in.
- 4
Heat the clarified butter in portions in a small coated pan (approx. 16 cm Ø). Add some dough to each portion and bake at medium heat until golden on each side. Warm the finished pancakes in a hot oven (at 50 °C).
- 5
From the remaining dough bake about 8 more pancakes in the same way.
- 6
Mix cinnamon and 2 tablespoons of sugar. Remove the cinnamon stick from the compote. Warm up the compote again if necessary. Arrange pancakes with compote and sprinkle cinnamon sugar on top.
More Delicious Recipes
