Add cherries, 100 g of caster sugar and rosé wine into a medium saucepan.
Simmer over a medium heat for 5 minutes until the sauce has thickened.
Remove the saucepan from the heat.
Add lemon juice into the mixture.
Stir gently to combine.
Spoon the mixture into a medium bowl, cover and set aside.

Insert the Whisks into the hand mixer.
Add egg yolks and 2 Tbsp of caster sugar into a mixing bowl.
Mix until light in colour for 1 minute, speed Max.
Add milk into the mixing bowl.
Mix for 30 seconds, speed 1.
Add plain flour and baking powder into the mixing bowl.
Mix for 30 seconds, speed 1.
Set aside.

Clean the Whisks and insert into the hand mixer.
Add egg whites into a clean medium bowl.
Mix for 1 minute, speed Max.
Add cream of tartar and 1 tsp of caster sugar.
Mix for 4 minutes, speed Max, until stiff peaks form.
Add one spoon of the meringue to the creamed yolks.
Gently fold to combine.
Add the remaining meringue into the mixture.
Gently fold to combine.

Lightly grease a medium frying pan.
Heat over a low heat until hot.
Ladle some of the batter into the pan.
Add a couple of tablespoons of water to the side of the frying pan.
Cover with a lid and cook over a low heat for 2 minutes.
Remove the lid, ladle another layer of batter on top of the pancake.
Add a tablespoon of water to the side of the frying pan.
Cover with a lid and cook over a low heat for 5 minutes.
Gently slide a spatula under each pancake and carefully flip the pancakes over.
Tip: Be gentle as they stick a little.)
Cover and cook over a low heat for 1 minute.
Transfer the pancake to the serving plate.
Repeat the same with the remaining batter.

To Finish
Stack the pancakes onto a serving plate.
Pour a generous amount of the cherry compote over the pancakes.
Dust with icing sugar.
Garnish with a sprig of mint.

Serve