Pancake tower with brunch cherry compote filling

Ingredients for 1 servings:

• 250 ml flour
• 250 ml mineral water
• 250 ml milk
• 3 eggs
• 1 pinch of salt
• 1 tbsp sugar
• 8 tsp margarine
• 1 jar sour cherries, 350 g drained weight
• 3 tbsp cornstarch
• ½ stalk(s) cinnamon
• 2 tbsp sugar
• 400g brunch
• 4 tbsp orange juice
• 1 packet of vanilla sugar
• 3 tbsp maple syrup

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

rich, but totally delicious

For the pancakes, mix together the flour, water, milk, salt, and sugar. Let the batter rise for about 20 minutes. For each pancake, heat 1 teaspoon of margarine in a pan (about 20 cm in diameter). From the batter, make 8 pancakes one after the other and let them cool. Drain the cherries, reserving the juice. Mix 4 tablespoons of cherry juice with the cornstarch. Bring the remaining cherry juice to a boil with the cinnamon stick and sugar. Stir in the mixed cornstarch and bring to a boil. Add the cherries. Let the compote cool. Mix together the brunch, orange juice, and vanilla sugar. Spread this mixture over 7 pancakes and then spread the compote on top. Stack the pancakes on top of each other and drizzle the entire tower with maple syrup.