1. Mix pancake flour, 100ml Kara Coconut Cream and butter in a bowl. Stir in water slowly and mix well. Lift up ladle and if batter flows smoothly, it’s the right consistency.
2. Heat oil in a pan. Pour pancake batter and fry both sides until golden brown.
3. Add custard powder and 100ml Kara Coconut Cream in a bowl and stir well. Pour the mixture in a pot and bring to the boil. Stir occasionally until sauce thickens.
4. Add chopped cherries into sauce; pour it over pancakes and serve.

Serving portion: 4 persons | Preparation time: 10 mins | Cooking time: 10-15 mins