Pancakes With Cherry Compote

Directions

1. 1
   Heat the cherry juice in a pan with the sugar and vanilla extract. Add the cherries and simmer for about 5 mins. Blend the cornstarch and brandy to a smooth paste, stir into the cherry compote and cook, stirring constantly, for 1 min or until thickened. Pour into a bowl and leave to cool, stirring occasionally.
2. 2
   To make the pancakes, sift the flour into a large bowl, add a pinch of salt and make a well in the center. Beat together the egg and milk and gradually whisk into the flour to form a smooth batter. Leave to rest for 30 mins. If the batter has thickened add a little more milk or water - it should be the consistency of cream.
3. 3
   Heat a little of the butter in a shallow frying pan until foaming, then pour in a ladleful of the batter. Swirl the pan to coat the base evenly and cook for 1-2 mins until golden on the underside. Flip the pancake over and cook for another minute. Transfer to a plate lined with parchment paper and keep warm. Repeat to make 8 pancakes in total, adding more butter to the pan as needed. Interleave the cooked pancakes with squares of parchment paper.
4. 4
   Fold each pancake into quarters and arrange 2 on each plate. Spoon over the some of the cherry compote and serve dusted with powdered sugar and garnished with a lemon balm sprig.