Separate eggs. Stir egg yolks with milk, flour, 1 pinch of salt. Drain morello cherries, boil juice with sugar, cinnamon, bind with cornstarch, add cherries, cool.
Beat egg whites until stiff, fold into batter, bake 4 pancakes in hot oil. Whip the cream until stiff, arrange on the pancakes with the cherries. Sprinkle with almond flakes.
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