Foam pancakes with honey cherry syrup

Drain the cherries for the syrup and collect the juice. Puree the cherries. Heat the honey and the cherry juice, boil slightly and bind with diluted potato starch. Add a dash of sherry, kirsch or sake as desired.

Put the unbeaten proteins covered in a fat-free bowl in the freezer for 12-15 minutes. In the meantime, whisk the egg yolks with the milk and the vanilla flavor thick and frothy.

Sift cake flour and baking powder above and spatula lightly through. Remove the protein from the freezer and whisk in white and frothy.

Add the sugar gradually during the beating and whisk until the egg white shines and forms peaks. Heat a greased skillet.

Spatulate the protein in parts through the batter. Set the heat source to a low setting and scoop 3 piles of 2-3 tablespoons of batter into the pan with a gap. Cook for 5-6 minutes.

Pour 2 tablespoons of water into the pan between the pancakes. Spoon a scoop of batter on the pancakes and cover with a lid.

Open the pan after 2 minutes and add a little batter to the pancakes. When the water has evaporated, add a little water.

Leave on a low setting for 4-5 minutes (if the pancakes are slightly stuck, fry for 2-3 minutes longer, otherwise they will burst in the middle).

Turn around and bake for another 2-3 minutes on the other side. Stack the pancakes on a plate and pour the cherry syrup over it.