Cherry coconut foam pancakes à la Didi

Ingredients for 4 servings:

• 4 m.-sized eggs
• 4 tbsp sugar
• 1 pinch of salt
• 8 tbsp flour
• 2 tbsp coconut flakes
• 2 tsp baking powder
• 1 jar sour cherries
• 1 shot of carbonated mineral water
• 40 g butter
• 4 tsp sugar

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 50 minutes

Drain the cherries well. Separate the eggs. Beat the egg whites until stiff peaks form. Beat the egg yolks with the sugar until frothy. Add a splash of mineral water and continue beating briefly. Mix the flour with the baking powder and add to the egg yolks. Add the coconut flakes and continue beating until smooth. Place the batter and egg whites in the refrigerator for one hour. Stir the cherries into the batter and fold in the beaten egg whites. Heat a pan with 10g of butter and add a ladleful of the prepared batter to the pan. Cook the pancakes on each side for about 5 minutes at medium heat until golden brown. Serve sprinkled with sugar, if desired.