Drain the cherries well. Separate the eggs. Beat the egg whites until stiff. Beat the egg yolks with the sugar until frothy. Add a dash of mineral water and continue beating briefly. Mix the flour with the baking powder and add to the egg yolks. Add the coconut flakes and keep beating until a homogeneous mass is formed. Put the batter and egg whites in the refrigerator for an hour.
Stir the cherries into the batter and fold in the egg whites. Heat a pan with 10 g butter and add a ladle of the finished dough to the pan. Bake the pancake on both sides for about 5 minutes at half heat until golden brown.
Arrange and serve sprinkled with sugar if necessary.
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