Sweet breakfast pancakes

Name: Sweet breakfast pancakes
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 1 glass (720 ml; extract weight: 450 g) Sour cherries; 2 TABLESPOONS Cornstarch; 1 piece(s) untreated lemon peel; 1 package Vanillin sugar; 2 TABLESPOONS Sugar; 4 Eggs; 1/4 l Milk; 1/8 l Mineral water; 1 pinch Salt; 150 g Flour; 1 knife tip Baking Powder; 5 TABLESPOONS butter or margarine for baking

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

1 glass (720 ml; extract weight: 450 g) Sour cherries
2 TABLESPOONS Cornstarch
1 piece(s) untreated lemon peel
1 package Vanillin sugar
2 TABLESPOONS Sugar
4 Eggs
1/4 l Milk
1/8 l Mineral water
1 pinch Salt
150 g Flour
1 knife tip Baking Powder
5 TABLESPOONS butter or margarine for baking

Directions

1
For the stewed cherries, drain the cherries and collect the cherry juice. Mix the starch with 4 tablespoons of juice. Bring the rest of the juice, lemon zest, vanillin sugar and sugar to the boil. Stir in the mixed starch and let it swell at low heat for about 5 minutes. Add the cherries and let it cool down. Remove lemon peel. Cream eggs, some milk, mineral water and salt.
2
Mix flour and baking powder. Stir in with the remaining liquid. Let the dough swell a little. Heat the fat in portions in a pan. Fry 10-12 thin pancakes from the dough until golden brown. Add cherry compote and maple syrup or nut nougat cream as desired
3
The sweet breakfast also includes: