Summary

Ingredients

• 250 ml buttermilk
• 0.5 ½ pack dry yeast
• 40 g suar
• 125 g flour
• 1 pinch (s) salt
• 1 egg (s)
• 20 g butter
• 1 tablespoon powdered sugar
• 1 glass sour cherries (370 ml), drained, collect the juice
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• Icing sugar for dusting

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Instructions

1. Warm 100 ml buttermilk lukewarm. Stir in the yeast and 1 teaspoon sugar and let rise in a warm place for 15 minutes.
2. Add the remaining sugar, flour, salt and the egg and the remaining buttermilk to the yeast mixture and stir everything into a semi-liquid batter. Let rise for about 45 minutes. Heat some butter in a pan. Bake small pancakes in it until the butter and batter are used up.
3. Bring the cherry juice to the boil with sugar. Mix the starch with a little water. Pour into the juice and bring to the boil for 1 minute. Stir in the cherries. Serve the finished pancakes dusted with powdered sugar.