Bring pitted cherries, orange juice, and Domino Golden Sugar to a boil in a large saucepan

Reduce heat to medium-low and simmer until cherries are softened and start to release juices, about 10 minutes

Using a slotted spoon, transfer cherries to a medium heatproof bowl

Simmer juices until thick enough to coat the back of a spoon, approximately 15–20 minutes depending on your stove

Add the cherries back to the pot and stir to coat

Keep on heat until it reaches your desired thickness

Preheat oven to 425º F

Add eggs, flour, milk, sugar, vanilla, and salt together into a blender and blend until smooth

Stir in the coarsely chopped pistachios

Place butter in a cast iron skillet and place in the oven until butter has melted (approximately 2 minutes)

Pour the batter into the skillet and return to oven and bake for 20 minutes, until the pancake is puffed and golden

Lower oven temperature to 300 degrees and bake five minutes longer

Remove the pancake from the oven, top with cherry compote and additional chopped pistachios

Cut into wedges and enjoy