Preheat the oven to 225 Celcius/ 440 Fahrenheit degrees.

Pit the cherries and cut into half or quarters. I think it’s easiest if you take a knife and rock it around the entire cherry, as you would an avocado or peach. Twist the fruit into 2 halves to reveal the pit; pop it out and discard it. Then cut into quarters, if you like to have them smaller for your pancake.

Whisk all the ingredients except cherries together in a bowl.

Line a baking pan with parchment paper or grease the pan with butter.

Pour the batter into the pan and sprinkle the cherries on top.

Gently put the pan in the oven. Cook it first 10 minutes in 225 Celcius/ 440 Fahrenheit degrees and after that lower the temperature to 200 Celcius/ 390 Fahrenheit degrees and cook for another 15 minutes.

Let the pancake cool down a little bit before serving. Serve with whipped cream, fresh berries or ice cream.