27Jul/130

June: Fruit Challenge – Ricotta Pancake with Brown Sugar Cherry Sauce

I love trying out new pancake recipes. Just plain ol' pancakes are too bland and boring for me. This time I had about 2 cups of cherries I needed to use up before they all went bad, along with a cup of ricotta cheese just chillin' out in my fridge. This Ricotta Pancake with Brown Sugar Cherry Sauce recipe ended up working out perfectly!
Ingredients:

Cherry Sauce -

  • 2 Cups - Sweet Cherries (Pitted and Halved)
  • 3 TBSP - Brown Sugar (Packed)
  • 1 TBSP - Butter
  • 1/2 Cup - Water (Divided)
  • 2 Tsp - Corn Starch
  • Lemon Juice to Taste

Ricotta Pancakes -

  • 3/4 Cup - All Purpose Flour
  • 1 TBSP - Baking Powder
  • 1/4 Tsp - Salt
  • 2 TBSP - Granulated Sugar
  • 1 Cup - Ricotta Cheese
  • 2 - Large Eggs
  • 2/3 Cup - Milk
  • Confectioners Sugar for Garnish

Process:

Cherry Sauce -

  1. In a small bowl whisk together corn starch and 1/4 cup of water.
  2. In a medium sauce pan over medium melt butter. Add in cherries, brown sugar, the additional 1/4 cup of water, and lemon juice if using.
  3. Stir until brown sugar has fully dissolves.
  4. Add in corn starch mixture.
  5. Increase heat to medium high, and continue to cook until sauce begins to thicken. This should take about 1-3 minutes depending on how thick you want the sauce. If sauce is too thick add small amounts of water until desired consistency is achieved.
  6. Set aside and allow to cool and thicken further.

Ricotta Pancakes -

  1. Preheat a non-stick griddle or non-stick skillet on medium-low. (I had mine set at 3 to 4 on my gas range.)
  2. Grease skillet/griddle with a small pat of butter. (This is really optional.)
  3. Sift together flour, baking powder, salt, and sugar in a separate bowl.
  4. Whisk together (I used my stand mixer with the whisk attachment) ricotta, milk, and eggs.
  5. Whisk in dry ingredients until just combined.
  6. Using a 1/4 cup measuring cup, pour pancake batter on heated skillet.
  7. Flip pancake over once large bubbles have formed all over the top of the pancake. (Takes 2-3 minutes.)
  8. Continue to cook until bottom of the pancake has turned golden. (Another 1-2 minutes.)


Related posts:

  1. July: Fruit Challenge – Cherry Salsa
  2. July: Fruit Challenge – Vegetable Garlic Basil Butter Sauce with Angel Hair Pasta
  3. June: Farmer’s Market Challenge – Giniling Guisado & Ginisang Kalabasa (Ground Pork w/ Butternut Squash)
  4. June: Farmer’s Market Challenge – Garlic Mushroom Sauce with Chicken & Pasta
  5. March: Green Challenge – Crock Pot Guinness Pulled Pork
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