Corn semolina pancakes with sour cherries

Ingredients for 4 servings:

• 200 g flour
• 100 g corn semolina (polenta)
• 10 tsp sugar
• 1 packet of baking powder
• 1 pinch of salt
• 5 egg yolks
• 350 ml milk
• 3 tsp oil (rapeseed or sunflower oil)
• 1 jar sour cherries
• 1 stalk(s) cinnamon
• 3 tsp cornstarch
• Clarified butter or sunflower oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 15 hours; Total time approx. 15 hours 30 minutes

Combine the flour, cornmeal, 5 teaspoons of sugar, baking powder, salt, egg yolk, milk, and oil, and let it sit for at least 15 minutes. Meanwhile, drain the cherries, reserving the juice. Simmer it with the cinnamon stick and the remaining sugar for 3 minutes. Whisk the cornstarch with 1 tablespoon of water, stir into the juice, and bring to a boil while stirring. Stir in half of the cherries and set the sauce aside. Fold the remaining cherries into the batter. Heat clarified butter or oil in a pan and cook 3-4 small cakes. Repeat this process until all the batter is used up. Serve with the cherry sauce.