Place first 3 ingredients in a small pot. Simmer 3 to 4 minutes, until lightly thickened. Remove from the heat, cover and set aside.
Combine the milk, eggs and vanilla in a large bowl. Combine the flour, sugar, baking powder and salt in a second bowl. Mix the dry and wet ingredients together until just combined (don’t worry about a few lumps).
Preheat the oven to 200 degrees F. Preheat a non-stick griddle to medium to medium-high heat. Lightly coat the surface with vegetable oil spray. Pour 4" rounds of batter on the griddle, leaving a 2" space between each pancake. Flip the pancakes when speckled with bubbles on top. Continue cooking until the centre of the pancake springs back when touched. Keep cooked pancakes warm in the oven until all are done. Serve pancakes with the cherry sauce.
Recipe Options: For added fibre, replace 3/4 cup of the all-purpose in the batter with whole wheat flour. For a tangy taste, instead of milk, use buttermilk in the batter. For a citrusy flavour, replace 1/4 cup of the milk in the batter with 1/4 cup orange juice.