For the cherry pancakes with eggnog sabayon, first prepare pancake batter.
For this, mix flour, eggs, sugar and milk until smooth. Stir in salt and dissolved butter. Empty the compote cherries into a sieve, boil the juice with sugar and the vanilla pudding powder to a sauce, finally fold in the cherries.
Bake the pancakes in a pan. Place one pancake on each plate. Arrange the cherries in a circle on top, cover with a pancake and sprinkle with powdered sugar.
For the sabayon, mix the egg yolks, granulated sugar, vanilla sugar and brandy, beat over a hot water bath until foamy. Quickly fold in the whipped cream and pour into the center of the pancake. Garnish with preserved cherries.
Serve the cherry pancakes with egg liqueur sabayon.