Pancakes with cherries

We combine milk with beaten eggs, add a couple of tablespoons of sugar, a little salt, mix well and begin to slowly introduce flour.

Having achieved the desired consistency (pancake dough should easily drain from a spoon), knead the resulting mixture until the lumps disappear completely. Want to speed up the process? Take advantage of one of the kitchen assistants - a blender, mixer or food processor. Ideally, air bubbles should appear on the surface of the dough. So that in the process of frying pancakes you can do with a dry frying pan, add vegetable oil to the dough.

Let the dough rest in anticipation of its hour, and we will prepare the filling. To do this, sprinkle pitted cherries with sugar and prepare a starch solution (2 teaspoons of starch per cup of water).

As soon as the cherry has given juice, transfer it to a small saucepan and put it on the stove to heat up. Stir the contents and taste the syrup to determine the degree of sweetness. Add sugar to your liking. After the sugar is completely dissolved, boil the cherry syrup over low heat for a few more minutes, then pour the starch solution into the saucepan in a thin stream. Stir the contents continuously and turn off the heat as soon as the syrup thickens enough.

We leave the thick berry “jelly” to cool, and we ourselves start frying pancakes. We put a frying pan with a fairly wide bottom on the fire and prepare everything you need: a ladle for pouring dough, dishes for “unloading” ready-made pancakes and a stick of butter for lubricating the surface of pancakes. Pour a thin layer of dough on the bottom and distribute it around the entire circumference. Watch the edges of the frying pancake: as soon as they are browned, lift the pancake with a spatula and turn it over to the other side.

By the time all the pancakes are ready, the filling will have time to cool down. Prepare a large plate, which completely fits the opened pancake, and lay out the fillings in a fairly wide strip on one of the edges.

Next is a matter of technology. Twist the pancake a little, then fold in the sides and continue rolling.

The result is neat, dense rolls. The filling, due to its thick consistency and reliable "packaging", does not make any attempts to "escape". Before serving, pancakes with cherries can be fried on both sides in a pan until crispy.
Enjoy your meal!