Instructions

1. Mix the pancake batter in a blender, then let it rest while you make the cherry sauce.
2. Wash and pit the cherries, then put them into a heavy-based saucepan with the sugar and the juice. Bring to the boil gently and simmer, under cover, on low heat for 5-10 minutes, until the cherries are tender.
3. Mix the corn starch witch the water and add it to the cherries together with the brandy if used. Stir for 1-2 minutes. When the sauce is thick and smooth, take the pan off the heat and let it rest (covered).
4. Make the pancakes. Lightly grease and heat a pancake pan. Add a ladleful of batter, tilt the pan to let the batter spread out to the edge. When the surface is no longer runny, using a spatula flip it over and cook for a minute or so until golden then slide them out to a plate. Make as many pancakes as you can from the batter. Cover the plate of pancakes with foil to keep them warm.
5. Reheat the sauce if needed - although it should be still warm.
6. Fold each pancake twice on itself to create a triangle shape. Serve two pancakes per person with the sauce poured over them, and perhaps with a scoop of vanilla/chocolate ice cream or Greek yoghurt.