Cut the vanilla pod lengthwise and scrape out the pulp. Separate the eggs. Mix flour, egg yolks, milk, vanilla pulp, salt and liqueur to a smooth dough. Leave to swell for about 15 minutes.
Wash, stalk and stone the cherries. Beat egg whites until stiff. Fold the beaten egg whites into the dough. Heat 1 tsp. butter in 2 ovenproof pans. Add 1/8 of each almond to the hot butter and place 1/4 of each dough on top. Then bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 5 minutes. Turn the pancakes, spread 1/4 of the cherries on each and sprinkle 1/8 of the almonds on each. Bake for another 5 minutes. Keep the finished pancakes warm and bake 2 more pancakes with the remaining ingredients
Meanwhile, for the wine mousse, whip the egg yolks, wine and sugar over a hot water bath until creamy. Arrange the finished pancakes and wine mousse on plates. Dust with icing sugar