We are nuts for cherries — with this recipe you can use fresh cherries or the frozen kind. Keep a pack in the freezer and you can whip up these pancakes anytime! Ricotta adds a richness and moisture to the batter to make these pancakes a cut above.
Any leftover cherries can be chilled and served the next morning with yogurt and granola. Look out for the stones in the cherries.
Ricotta pancakes with poached cherries
- 200 g pack cherries
- 200 ml freshly squeezed orange juice
- Juice and finely grated zest of 1 lemon
- 2 tbsp clear honey
- ½ vanilla pod halved lengthways
- 250 g tub ricotta
- 125 ml semi-skimmed milk
- 2 large eggs separated
- 100 g plain flour
- 1 tsp baking powder
- 1-2 tbsp sunflower oil
- Place the cherries, orange and lemon juice, honey and vanilla in a small saucepan. Bring to the boil and simmer gently for 15 minutes until the cherries are tender and the liquid is syrupy.
- Meanwhile, place the ricotta, lemon zest, milk and egg yolks in a bowl and beat to combine. Add the flour, baking powder and a pinch of salt, and fold in to make a smooth batter. In another bowl, beat the egg whites until they’re softly peaking, then fold into the mixture.
- Brush a heavy-based frying pan with a little oil and drop large spoonful’s of batter into the pan to make 6-7cm-sized pancakes. Cook for 1-2 minutes each side until golden and cooked through. Cover and keep warm while you cook in batches to make 12.
- Divide the pancakes between 4 plates, spoon over the poached cherries and serve.
- Cook’s tip