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1
For sauce: Stir berries, 2/3 cup sugar and 1/4 cup water in heavy medium saucepan over medium heat until mixture comes to boil, stirring occasionally.
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2
Puree mixture in processor.
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3
Strain into bowl, pressing on solids.
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4
Mix in kirsch.
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5
(Sauce can be made 1 day ahead.
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6
Cover; chill.
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7
).
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8
For pancakes: Blend flour, 3 tablespoons sugar, baking powder, baking soda and salt in large bowl.
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9
Whisk buttermilk, eggs and 2 tablespoons melted butter in medium bowl; briefly whisk mixture into dry ingredients.
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10
Don't overmix- lumps are fine.
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11
Set batter aside.
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12
Preheat oven to 250F Heat 4 tablespoons butter in large skillet over medium heat.
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13
Add apples, cinnamon and 1/3 cup sugar; saute until apples are golden, about 10 minutes.
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14
Heat 10-inch-diameter nonstick skillet over medium heat.
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15
Brush with 1 tablespoon melted butter.
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16
Pour scant 1/2 cup batter into skillet, tilting to form 7- to 8-inch-diameter pancake.
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17
Cook until golden brown on bottom, about 3 minutes.
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18
Turn and cook until second side browns, about 2 minutes.
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19
Place 1/8 of apple mixture on half of pancake; fold pancake in half.
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20
Slide out onto baking sheet; keep warm in oven.
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21
Repeat to form 5 more pancakes, brushing skillet with more butter as needed.
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22
Serve pancakes with sauce.
