How to make the pancakes with cherries by putting the fruit, left to macerate with the sugar for 2 hours, in a batter made up of water, yeast, flour, eggs, icing sugar, melted butter and cognac.
Ingredients for 4 people
- 250 g of white flour "00"
- 400 g of cherries
- 20 g of butter
- 40 g of sugar
- 300 ml of water
- 2 eggs
- 2 spoons of Cognac
- 10 g of dry brewer's yeast
- 40 g of icing sugar
- peanut oil for frying to taste
Recommended readings- San Giuseppe pancakes with raisins
- Simple and fast classic apple pie recipe
- Charlotte with dark chocolate mousse
- Raspberry jam tart with almonds, hazelnuts and pine nuts
- Cake with chestnut flour, pine nuts and raisins
How to prepare cherry pancakes
Wash the cherries, remove the core and cut them into small pieces.
Sprinkle them with sugar and leave to macerate for 2 hours.
To prepare the batter:
Melt the butter in a water bath.
Dissolve the brewer's yeast in the warm water.
Take a bowl and put the flour, 20 g of icing sugar and lukewarm water with the diluted yeast.
Work the mixture with a whisk, add the melted butter, Cognac and yolks, keeping the egg whites aside.
Mix the ingredients to obtain a homogeneous mixture.
Beat the egg whites until stiff and add to the prepared batter, stirring gently from the bottom upwards so that it does not disassemble.
Incorporate also the macerated cherries and mix everything.
In a pan heat the seed oil and, when it is hot, pour the mixture with the cherries in spoonfuls.
Fry the pancakes until golden brown on both sides, then with a slotted spoon drain them from the oil and place them on absorbent kitchen paper to dry them well.
When the pancakes are warm, lay them on a tray and sprinkle them with the remaining icing sugar.
Serve them immediately.
