Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. Filling:

  3. 1 cup cherry preserves

  4. 1 tbsp. lemon juice

  5. 1 tbsp. kirsch or other cherry liqueur

  6. Pancakes:

  7. 3 large eggs

  8. 1/2 cup plus 1 tbsp. milk

  9. 1/2 cup plus 1 tbsp. water

  10. 3 tbsp. vegetable oil plus additional

  11. 1/2 tsp. vanilla extract

  12. pinch salt

  13. 1/4 cup plus 1 tbsp. sugar

  14. 3 tbsp. kirsch or other cherry liqueur

  15. 1 cup all purpose flour

  16. 1/4 cup melted butter

Instructions Jump to Ingredients ↑

  1. For Filling:

  2. Stir together cherry preserves, lemon juice and kirsch in a medium bowl.

  3. For Pancakes:

  4. Combine eggs, milk, water, oil, vanilla extract, salt, 1/4 cup sugar and kirsch in a blender. Blend until smooth. Add flour and blend again until smooth. Transfer the batter to a medium bowl. Cover batter and let stand 1 hour.

  5. Brush the inside of an 8 inch skillet with oil and warm over medium heat. Add 3 tbsp. of the batter to the skillet. Tilt skillet to coat the bottom. Cook pancakes about 30 seconds until light golden on the bottom. Turn pancake over and cook the other side about 20 seconds until light golden. Transfer pancake to a plate and cover with a square of wax paper. Repeat with remaining batter, brushing the skillet with oil after cooking each pancake. Preheat broiler. Butter the inside of a 13x9 inch broiler proof baking dish. Place 1 pancake on a cutting board. Spread 2 tbsp. of the filling over 1/2 of the pancake. Fold other 1/2 of pancake over filling. Fold pancake in 1/2 again to form a triangle. Place the folded pancake in the prepared dish. Repeat with remaining pancakes and filling. Drizzle the pancakes with the melted butter and sprinkle with the remaining 1 tbsp. sugar. Broil about 2 minutes until the edges of the pancakes are browned. Serve pancakes immediately.


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