Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
200g pack Waitrose Cherries
200ml freshly squeezed orange juice
Juice and finely grated zest of 1 lemon
2 tbsp clear honey
½ vanilla pod, halved lengthways
250g tub essential Waitrose Italian Ricotta
125ml semi-skimmed milk
2 large Waitrose British Blacktail
Free Range Eggs, separated
100g plain flour
1 tsp baking powder
1-2 tbsp sunflower oil
Cheddar Mash, to serve[/one_half] [one_half_last] [/one_half_last]
- Place the cherries, orange and lemon juice, honey and vanilla in a small saucepan. Bring to the boil and simmer gently for 15 minutes until the cherries are tender and the liquid is syrupy.
- Meanwhile, place the ricotta, lemon zest, milk and egg yolks in a bowl and beat to combine. Add the flour, baking powder and a pinch of salt, and fold in to make a smooth batter. In another bowl, beat the egg whites until they’re softly peaking, then fold into the mixture.
- Brush a heavy-based frying pan with a little oil and drop large spoonfuls of batter into the pan to make 6-7cm-sized pancakes. Cook for 1-2 minutes each side until golden and cooked through. Cover and keep warm while you cook in batches to make 12.
- Divide the pancakes between 4 plates, spoon over the poached cherries and serve.
Any leftover cherries can be chilled and served the next morning with yogurt and granola. Look out for the stones in the cherries.