Belgian pancakes with warm sour cherries

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Thin Belgian pancakes served with warm sour cherries for a simple dessert or sweet lunch with plenty of comfort.

Serves: 4 people

Preparation time: 25 min

Ingredients

For the pancakes

• all-purpose flour – 1 1/2 cups
• eggs – 2
• whole milk – 2 cups
• sparkling water – 1/2 cup
• salt – 1 pinch
• unsalted butter, melted – 2 tbsp
• butter for frying – 1 tbsp

For the cherries

• jarred sour cherries with juice – 2 cups
• sugar – 1 tbsp
• cornstarch – 1 tbsp
• cold water – 2 tbsp

Optional for serving

• powdered sugar – to serve

Method

1. Whisk the flour, eggs, milk, sparkling water, salt and melted butter into a smooth pancake batter. Let the batter rest for 20 minutes.
2. Melt a little butter in a frying pan and cook thin pancakes on both sides until lightly golden. Stack them on a plate and keep warm.
3. Heat the sour cherries with their juice and the sugar in a saucepan.
4. Stir the cornstarch smooth with the cold water and whisk it into the cherries. Simmer briefly until the sauce is glossy and slightly thickened.
5. Fold or roll the pancakes and spoon the warm cherries over or beside them.
6. Finish with powdered sugar if you like and serve straight away.