Batter:
3 eggs
2-3 tablespoons sugar
3 tablespoons oil
0.5 teaspoon baking soda
2 cups flour
2 cups milk
Filling:
3 tablespoons ground nuts
3-4 tablespoons sweetened condensed milk (with a bit extra)
2 tablespoons brandy
6-7 tablespoons freshly squeezed orange juice (optional)
1 jar (about 2 cups) cherries in their own juice
Cherry Sauce:
100 ml cherry juice
1 teaspoon cornstarch
1 teaspoon flour
Sugar to taste (optional)
Whisk the eggs with the sugar, then add the oil and whisk again. Incorporate the baking soda and mix well. Gradually add the flour while pouring in the milk, whisking continuously to avoid lumps (the batter should maintain a consistency similar to thick sour cream). At the end, add the remaining milk to thin the batter so it spreads easily in the pan. Cook the pancakes (you should get about 16-20).
For the filling, combine the ground nuts and condensed milk, mixing well with a spoon. Add the brandy and stir. If desired, you can include the orange juice (this will make the filling less sweet than just using condensed milk, while the orange flavor will be subtle, allowing the nuts and condensed milk to dominate).
For the sauce, dissolve the cornstarch and flour in the cherry juice, ensuring there are no lumps. If the juice isn’t sweet enough, add a bit of sugar. Place it over low heat and, whisking constantly, cook until thickened. Let it cool.
Place the filling and 6-7 cherries (drained from the juice) in the center of each pancake and roll it up. Drizzle with the cherry sauce.