Yield: 12 Servings

Ingredients:

Sour Cherry Preserves:
• 4 cups frozen sour cherries
  
• 1 vanilla bean, spilt
  
• 4 cups sugar
  
• Zest of 1 orange
  
• Zest of 1 lemon
  
  Lemon-Ricotta Hotcakes:
  
• 2 cups all-purpose flour
  
• 14 ounces sugar
  
• Pinch salt
  
• 6 ounces butter
  
• Zest and juice of 11 lemons
  
• 3 pounds ricotta cheese
  
• 6 eggs
  
  To Assemble and Serve:
  
• 4 ounces butter, or as needed
  
• Lemon curd
• Powdered sugar, for dusting

Method:

For the Sour Cherry Preserves:
Combine all ingredients into a sauce pan and place over low heat for 15 minutes. Stir occasionally.

For the Lemon-Ricotta Hotcakes:
Combine dry ingredients and stir; mix in wet ingredients.

To Assemble and Serve:
Cook pancakes on a griddle with butter. Smear hotcakes with thin layer of lemon curd just before stacking on plate. Spoon sour cherries and sauce over top and sprinkle with powdered sugar. Serve immediately.

back to top