For the pancakes:
1 medium egg
1 tsp caster sugar
4 scoops of vanilla ice cream
For the sauce:
200g pitted cherries
1 tsp cornflour
Whisk the flour, egg and sugar with a third of the milk until smooth. Whisk in the remaining milk and strain if necessary.
Heat a medium-sized non-stick frying pan with a little vegetable oil, and pour in a little pancake mix. Ensure you tilt the pan immediately so that the mixture spreads evenly. Turn after one minute with a spatula or pallet knife. Continue this method for the rest of the mix. If you are making lots, stack them up between greaseproof paper then re-heat before serving.
To make the sauce: put the sugar in a saucepan with 100ml water, bring to the boil, mix the cornflour in a little water and stir into the sauce. Simmer for a minute, then remove from the heat. Allow it to cool and then add the cherries.
To serve: Warm the pancakes and place a scoop of vanilla ice-cream just off centre with a few of the cherries; fold the pancakes in half, then half again, into a triangle. Spoon the rest of the cherries and sauce over.