Ardo pancakes with cherries compote

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1. For the compote add all the ingredients in a heavy based pan, bring to the boil and simmer for 30-40 minutes until the liquid has reduced and starts to become thicker.
2. Meanwhile make the pancakes. Sift the flour, salt, sugar and baking powder into a mixing bowl.
3. In a jug, combine the milk, eggs, and melted butter. Pour the liquid into the dry ingredients and whisk together.
4. Heat a cast-iron frying pan or griddle over a moderate flame. Add a small knob of butter and melt.
5. Ladle in enough batter to make an 18cm round. Repeat the process until all the batter is used up. When bubbles appear on the top, take a peek to check if the underside is golden. When it is, flip over and cook until golden on both sides.
6. Serve warm pancakes topped with warm or room temperature compote.