Whip the cream with sugar (200 g.) To solid peaks.
Spread the pancakes with cream. Coat on all sides and set aside in the refrigerator for an hour.
Combine the cherries with the remaining sugar and beat with a hand blender.
Pour the mass into a saucepan and cook for 30 minutes over low heat. Remove the foam like a jam. Cool before use and pour chilled pancake cake with sauce.