COMPOTE:
Thaw cherries completely and reserve cherry juice, you'll need it.
Place cherries in shallow bowl/dish and pour the brandy over them, you'll need enough Brandy to coat them. Let sit over night or at least 4 hours.
Transfer cherries and brandy to a medium sauce pan, add in the cherry juice and sugar. Stir.
Simmer on low/medium for 10-15 minutes or until liquid is reduced by half.
Let cool and transfer to serving dish or bowl.
This can be made the day before and refrigerated and rewarmed when needed.
Makes 3/4 to 1 cup compote.
PANCAKES:
Get pan ready with oil.
In a medium bowl add in all the dry ingredients and stir to combine.
In large bowl add in all the wet ingredients, mix to combine.
Whisk the dry ingredients into the wet ingredients until completely combined.
Let set for 10 minutes.
In the mean time heat pan and oil on medium heat.
Pour scant 1/4 cup batter into hot pan, cook pancakes 1-2 minutes, until tops are bubbly and edges are dry and bottom golden brown.
Flip and cook another 1-2 minutes until other side is golden brown.
Repeat until all batter is used.
PLATING AND GARNISH:
Stack pancakes as desired, garnish with whipped cream and place a dollop of compote with juice on top along with a few fresh cherries (optional).
