Pancakes:
Whisk the milk and egg yolks together in a small bowl.
In a separate bowl, sift in the flour and baking powder.
Add the liquids into the dry ingredients and gently stir together.
In a separate bowl, use an electric whisk to whisk the egg whites into stiff peaks. This introduces lots of air which helps make the pancakes as fluffy and cloud-like as possible.
Working one spoon at a time, fold the egg whites into the rest of the mixture. Avoid over mixing or the batter will lose the air that makes the pancakes fluffy.
Put your non-stick pan on the stove and turn to high. When the pan is hot, add a quarter of the butter. Turn the stove down to medium when the butter melts and before it starts to brown.
Using a scoop (I like to use an ice cream scoop), add the pancake batter to the pan in your desired size. Drop 3 – 4 cherries into each pancake.
Cover the pan while the pancakes are cooking and cook for 1 minute (or until bubbles form on the top) and then flip and cook for another minute.
Repeat until you’ve used all the batter.
Serve while hot with the cherry compote.

Compote:
Put all ingredients (cherries, honey and water) into a medium sized pot and stir.
Turn the stove to high heat and bring the mixture to boil.
Turn to medium – low heat to simmer and let the mixture reduce.
Stir occasionally so the mixture doesn’t stick to the bottom of the pan.
The mixture will gradually thicken as the water reduces off. Let reduce for 50 – 60 minutes or until it is the desired consistency.