1 tsp cornstarch mixed with 2 tbsp water (for thickening)
For Topping:
Whipped cream (freshly whipped or store-bought)
Fresh cherries, raspberries, or other berries
Fresh mint leaves (optional)
Powdered sugar (for dusting)
Instructions:
Make the Pancakes:
In a bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, mix milk, egg, melted butter, and vanilla.
Combine wet and dry ingredients, stirring just until mixed (don't overmix).
Heat a nonstick pan over medium heat, lightly butter it, and cook pancakes (about ¼ cup batter each). Cook 2–3 minutes per side until golden and fluffy.
Prepare the Cherry Sauce:
In a small saucepan, combine cherries, sugar, and lemon juice.
Cook over medium heat until cherries release juice.
Stir in cornstarch mixture, cook 1–2 more minutes until thickened.
Assemble:
Stack pancakes on a plate.
Spoon cherry sauce generously over the top.
Add whipped cream, fresh berries, and a dusting of powdered sugar.
Garnished with mint leaves for a fresh finish.
Serve warm for a decadent breakfast, brunch, or dessert that's sure to impress!
