Sour Cherry Pancakes

Ingredients

4 tablespoons unsalted butter, melted and cooled slightly

1 cup whole milk

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon sea salt

3 large eggs, yolks and whites separated

1 -1/2 tablespoons granulated sugar

2 teaspoons lemon zest

1/2 teaspoon vanilla extract

3/4 cup whole milk ricotta cheese

Powdered sugar, for serving (optional)

Directions  

Sour Cherry Pancakes

Sour Cherry Pancakes

In a medium bowl, sift together flour, baking powder, and 1/2 teaspoon of the salt

In a separate bowl add egg yolks, 1 tablespoon sugar, lemon zest, and vanilla and whisk to combine. Whisk in a quarter of the milk and melted butter, alternating with reserved flour mixture. Set aside.

In a medium bowl, beat egg whites to soft peaks, adding remaining ½ tablespoon sugar and ½ teaspoon salt. Gently fold the egg whites into the reserved batter until just combined. Then fold in the ricotta cheese. The batter should be lumpy and not over mixed.

Heat a large skillet or griddle over medium heat and add butter to melt. For each pancake, pour about 1/4 cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. If the batter seems too thick, thin it with 1 to 2 tablespoons milk. When bubbles begin to form and break on the pancake’s surface, and the outer edge looks done, flip once and cook for about 30 seconds.

Serve immediately with powdered sugar, if desired.

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