For the pancakes with mint sour cream filling and vanilla ice cream, drain the sour cherries and boil half of the liquid.
Mix the cornstarch with a little cold water, add to the boiling sour cherry juice and continue to boil for 3 to 4 minutes, stirring constantly. Then allow to cool.
Cut the mint into fine strips and mix with the lukewarm sour cherry juice. Then pour over the sour cherries and chill.
For the pancake batter, mix all the ingredients into a batter.
In a frying pan, foam the butter, pour a thin layer of batter on the bottom and bake one side until light brown. Turn over and bake the second side over low heat until light brown as well.
Spread the mint-flavored compote on the pancake and roll it up. Garnish with a scoop of vanilla ice cream and a mint leaf and enjoy the pancakes with mint soft serve filling and vanilla ice cream immediately!