Friday, May 13, 2005

Ricotta Pancakes with Brown Sugar-Cherry Sauce

Ricotta Pancakes with Brown Sugar-Cherry Sauce (Adapted from Bon Appétit)

For the sauce

1/2 cup water, divided
2 teaspoons cornstarch
1 tablespoon unsalted butter
2 cups pitted and halved fresh sweet cherries
2 tablespoons packed brown
1 tablespoon fresh lemon juice

For the pancakes

3/4 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/3 cups ricotta cheese
4 large egg yolks
1/2 cup milk
3 large egg whites
pinch cream of tartar

To prepare the sauce

In a small bowl, whisk together 1/4 cup water and cornstarch.

In a medium skillet, melt butter over medium heat. Stir in cherries, 1/4 cup water and brown continue to stir until mixture boils and thickens, about 1 minute. Remove from heat and stir in lemon juice.

To prepare the pancakes

In a small bowl, whisk together flour, sugar, baking powder, and salt.

In a large bowl, beat together ricotta cheese and egg yolks until light and fluffy, about 1 minute. On low speed, add flour mixture alternately with milk in 2 additions each, beating just until blended. Be sure to scrape down the sides of the bowl as needed.

In a clean bowl with clean beaters, beat egg whites with cream of tartar until stiff but not dry. Fold about 1/4 of whites into ricotta mixture - gently fold in the rest of the whites in 3 additions.

Preheat nonstick griddle - lightly coat with oil, if desired.

Drop batter by 1/4 cupfuls onto the griddle - use an off-set spatula to gently spread each mound of batter to form a 3 1/2" round. Cook until bubbles form on tops of each pancake, about 3 minutes. Flip pancakes over and continue to cook until golden brown on the bottoms, about 2 minutes. Serve pancakes with cherry sauce.

Makes about 4 servings.

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