Ricotta Pancakes with Poached Cherries

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Preparation Time: 10 minutes | Cooking Time: 20 minutes | Freezable?: No

A truly indulgent but simple pancake recipe for one.

Ingredients
Method

Ingredients

50g Cherries (fresh cherries work best)
50ml orange juice
Grated zest and a good squeeze of lemon juice
½ tbsp clear honey
2-3 drops of vanilla essence
c60-65g Italian Ricotta (equivalent to ¼ of a 250g tub)
30ml semi-skimmed milk
2 large eggs
25g plain flour
¼ tsp baking powder
½ tbsp sunflower oil or equivalent

Method

Put the fresh cherries, orange juice, lemon juice, honey & vanilla in small saucepan and bring to the boil. Then turn down the heat and simmer gently for 15 minutes until the cherries are tender and the liquid is syrupy.
Whilst that’s simmering very gently put the ricotta, lemon zest, milk & egg yolks in a bowl and mix to combine. Add the flour, pinch of baking powder and salt folding in to make a smooth batter. Beat the egg white until they are soft and peaky and fold into the mixture.
Heat the oil in a frying pan and drop enough spoonfuls of batter to make 6-7cm pancakes (less is more in this case). Cook until golden and cooked through; around 1-2 minutes each side, covering each pancake to keep warm while you cook them.
When they are all done, spoon over the poached cherries and serve.Delicious served with creme fraiche or natural yogurt. Don’t forget to look out for the stones in the cherries.

What is Ricotta Cheese?

Ricotta is a creamy white and mild, fresh cheese with a soft texture and a slightly sweet flavour. Traditional Italian cheese-makers originally produced Ricotta from the whey left behind in the making of Mozzarella and Provolone (the literal translation of Ricotta is ‘re-cooked’)
As a dessert cheese, Ricotta works well with honey, flavouring fruit, or chocolate, also making it a low fat an excellent low-fat addition to cheesecake recipes.