Ricotta Pancakes With Brown Sugar-cherry Sauce
From mrcooksalot 13 years agoIngredients
- Sauce shopping list
- 1/2 cup (or more) water, divided shopping list
- 2 teaspoons cornstarch shopping list
- 1 tablespoon unsalted butter shopping list
- 2 cups halved pitted fresh bing cherries or other dark sweet cherries (about 14 ounces unpitted cherries) shopping list
- 2 tablespoons (packed) golden brown sugar shopping list
- 1 tablespoon fresh lemon juice shopping list
- Pancakes shopping list
- 3/4 cup unbleached all purpose flour shopping list
- 2 tablespoons sugar shopping list
- 1/2 teaspoon baking powder shopping list
- 1/4 teaspoon salt shopping list
- 1 1/3 cups whole-milk ricotta cheese shopping list
- 4 large egg yolks shopping list
- 1/2 cup whole milk shopping list
- 3 large egg whites shopping list
- vegetable oil (for brushing) shopping list
- Plain Greek-style yogurt or plain regular yogurt (optional) shopping list
How to make it
- Sauce:
- Whisk 1/4 cup water and cornstarch in small bowl. Melt butter in medium nonstick skillet over medium heat. Add cherries, 1/4 cup water, and brown sugar; stir until sugar dissolves. 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. Remove from heat; stir in lemon juice.
- Pancakes:
- Whisk flour, sugar, baking powder, and salt in small bowl. Using electric mixer, beat ricotta cheese and egg yolks in large bowl at medium-high speed until light and fluffy, about 1 minute. 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.
- Using electric mixer fitted with clean beaters, beat egg whites in medium bowl until stiff but not dry. Fold 1/4 of whites into ricotta mixture to lighten, then fold in remaining whites in 3 more additions.
- Heat griddle or large nonstick skillet over medium heat; brush griddle lightly with oil. Drop batter by generous 1/4 cupfuls onto griddle; spread each pancake with offset spatula to form 3 1/2-inch round. Cook until bubbles form on tops of pancakes and bottoms are golden, about 3 minutes. Turn pancakes over and cook until golden brown on bottoms, about 2 minutes.
- Transfer pancakes to plates. Top with cherry sauce and yogurt, if desired, and serve.
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