Ingredients Jump to Instructions ↓

  1. 1 cup fresh orange juice

  2. 1/3 cup sugar plus

  3. 1-1/2 tablespoons sugar

  4. 1 cup dried cherries chopped

  5. 1-3/4 cup all purpose flour

  6. 3/4 teaspoon baking soda

  7. 1 teaspoon baking powder

  8. 1/2 teaspoon salt Zest of

  9. 1/2 lemon

  10. 3 egg yolks lightly whisked

  11. 1-1/3 cups buttermilk

  12. 3/4 cup ricotta cheese

  13. 5 egg whites beaten to stiff peaks

  14. 5 tablespoons unsalted butter melted

Instructions Jump to Ingredients ↑

  1. How to make it In a small saucepan over medium-high heat whisk together orange juice and 1/3 cup sugar. Heat until mixture is just beginning to boil. Add cherries then remove from heat and let stand 15 minutes. Pour through a fine mesh sieve into a small saucepan pressing cherries with back of a spoon. Reserve cherries. Set pan over medium heat and cook for 15 minutes then set aside. In a bowl whisk the flour, baking soda, baking powder, 1-1/2 tablespoons sugar, salt and zest. In another bowl whisk together the egg yolks, buttermilk and ricotta. Add yolk mixture to flour mixture and whisk until combined. The batter will be lumpy. Using a rubber spatula gently stir in the egg whites in two additions. Put 1/2 teaspoon butter in each well of a filled pancake pan. Place over medium heat and heat until butter begins to bubble. Pour 1 tablespoon batter into each well then add 1 compact teaspoon cherries in the center of the batter and top with 1 tablespoon batter. Cook until bottoms are golden brown and crispy approximately 5 minutes. Using 2 forks flip the pancakes over and cook for 3 minutes more. Transfer to a plate. Repeat with the remaining batter and cherries. Drizzle pancakes with the orange cherry syrup and serve immediately.


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