Ricotta Pancakes With Brown Sugar-Cherry Sauce
Serves: 3
Meagan Lindgren
1 January 1970
Based on User reviews:
48
Spice
57
Sweetness
51
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Water (or more, divided)2 tsps
Cornstarch1 tbsp
Unsalted Butter1 tbsp
Lemon Juice (fresh)2 tbsps
Sugar1 tsp
Baking Powder1 tsp
Salt4 large
Egg Yolk1 cup
Whole Milk3 large
Egg WhiteDirections:
1
For sauce: Whisk 1/4 cup water and cornstarch in small bowl
2
Melt butter in medium nonstick skillet over medium heat
3
Add cherries, 1/4 cup water, and brown sugar; stir until sugar dissolves
4
Increase heat to medium-high; add cornstarch mixture and stir until mixture boils and thickens, adding water by tablespoonfuls if sauce is very thick, about 1 minute
5
Remove from heat; stir in lemon juice
6
Whisk 1/4 cup water and cornstarch in small bowl
7
Melt butter in medium nonstick skillet over medium heat
8
Add cherries, 1/4 cup water, and brown sugar; stir until sugar dissolves
9
Increase heat to medium-high; add cornstarch mixture and stir until mixture boils and thickens, adding water by tablespoonfuls if sauce is very thick, about 1 minute
10
Remove from heat; stir in lemon juice
11
For pancakes: Whisk flour, sugar, baking powder, and salt in small bowl
12
Using electric mixer, beat ricotta cheese and egg yolks in large bowl at medium-high speed until light and fluffy, about 1 minute
13
Reduce mixer speed to low; add flour mixture alternately with milk in 2 additions each, beating just until blended and scraping down sides of bowl as needed
14
Using electric mixer fitted with clean beaters, beat egg whites in medium bowl until stiff but not dry
15
Fold 1/4 of whites into ricotta mixture to lighten, then fold in remaining whites in 3 more additions
16
Heat griddle or large nonstick skillet over medium heat; brush griddle lightly with oil
17
Drop batter by generous 1/4 cupfuls onto griddle; spread each pancake with offset spatula to form 3 1/2-inch round
18
Cook until bubbles form on tops of pancakes and bottoms are golden, about 3 minutes
19
Turn pancakes over and cook until golden brown on bottoms, about 2 minutes
20
Whisk flour, sugar, baking powder, and salt in small bowl
21
Using electric mixer, beat ricotta cheese and egg yolks in large bowl at medium-high speed until light and fluffy, about 1 minute
22
Reduce mixer speed to low; add flour mixture alternately with milk in 2 additions each, beating just until blended and scraping down sides of bowl as needed
23
Using electric mixer fitted with clean beaters, beat egg whites in medium bowl until stiff but not dry
24
Fold 1/4 of whites into ricotta mixture to lighten, then fold in remaining whites in 3 more additions
25
Heat griddle or large nonstick skillet over medium heat; brush griddle lightly with oil
26
Drop batter by generous 1/4 cupfuls onto griddle; spread each pancake with offset spatula to form 3 1/2-inch round
27
Cook until bubbles form on tops of pancakes and bottoms are golden, about 3 minutes
28
Turn pancakes over and cook until golden brown on bottoms, about 2 minutes
29
Transfer pancakes to plates
30
Top with cherry sauce and yogurt, if desired, and serve
31
Transfer pancakes to plates
32
Top with cherry sauce and yogurt, if desired, and serve