Sour Cherry, Sweet Ricotta and Honey Pancake
By OcadoLife
Published on 07 April 2022
This Italian-inspired twist on the traditional sweet pancake
replaces zingy lemon with the subtle tartness of sour cherry jam. Looking for more pancake recipes? Look no further. Time and servings
15 minsTotal time
2Servings
10 minsPrep time
5 minsCooking time
Ingredients
- 125 g of plain flour
- 2 tbsp of sour cherry conserve
- 1 tsp of icing sugar
- 1 egg
- 300 ml of whole milk
- 1 tbsp of butter, for frying
- 4 tbsp of ricotta
- 1 handful of flaked almonds, toasted
- 1 drizzle of honey
Method
Step 1
Sift the flour and a pinch of salt into a mixing bowl, make a well and crack the egg in. Add half the milk and slowly stir into the flour. Beat to make smooth, and stir in the remaining milk. If you have time, let it stand for a few mins. Stir again before using.Step 2
Heat a small frying pan until hot, then turn to medium. Melt a knob of butter and ladle in enough batter to coat the base of the pan thinly. Swirl to spread evenly.Step 3
Cook for 2 mins, or until set and just crisping at the edges. Turn and cook the other side.Step 4
Meanwhile, stir a drop of warm water into the sour cherry conserve to loosen and whip the icing sugar into the ricotta.Step 5
Serve the pancakes, dust with icing sugar, if liked, and top with a spoonful of each topping, the almonds and a drizzle of honey.