Cherry Cake

For the cherry cakes, melt the butter and let it brown slightly. Put the flour in a suitable bowl, separate the eggs. Add the egg yolks, salt, milk and brown butter. Mix everything to a smooth dough.

Remove the stones from the cherries.

Whip the egg whites until stiff and fold into the batter. Heat clarified butter in a coated frying pan. Drop tablespoonfuls of small portions of batter into skillet and immediately spread a few cherries evenly over batter so that fruit sinks into batter. When the underside is lightly browned, turn the pancakes to the other side and finish toasting.

Keep the pancakes warm in the oven at 100 °C. Drizzle the cherry cakes with maple syrup or dust with powdered sugar.

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