Ingredients

For the pancakes:

• 200 g/ ricotta cheese
• 200 ml/ whole milk
• 2 medium eggs, separated
• 1 teaspoon freshly squeezed lemon juice
• 140 g/ plain flour/all-purpose
• 1/2 tablespoon baking powder
• 2 tablespoon caster/granulated sugar
• Butter, for shallow frying

• 400 g/ fresh cherries, destalked, seeds removed
• 30g caster
• A squeeze of fresh lemon juice

Tools

• QuickMix+ Hand Mixer Black

Method

For the cherry compote:

1. To make the cherry compote, stone each cherry by squashing it with the flat side of a knife until you hit the stone/pit, then rip open the cherry, remove the stone/pit and chuck the cherry straight into a saucepan as you go.
2. Add the sugar and lemon juice and 60ml of cold water to the pan. Bring to a boil over medium heat, then reduce to a simmer and cook for 10-15 minutes until the liquid thickens and the cherries are soft, adding more water if it starts to catch during cooking.
3. Spoon into a bowl, cover and set aside.

For the pancakes:

1. Separate the egg yolks from the white and reserve both.
2. Place the ricotta, milk, egg yolks and lemon juice together into a bowl and use the hand mixer to incorporate all the ingredients. Then slowly introduce the flour, baking powder and sugar and pulse again until fully incorporated.
3. Whisk the egg whites with the hand mixer until light and fluffy (but not firm peaks) then gently pulse into the ricotta mixture. It'll form a thick batter.
4. Heat a knob of butter in a pan over medium heat. Once it's melted, pour in about half a ladle of batter (this will make about ten to twelve *10-cm/4 inch diameter pancakes) and leave to cook for a few minutes, until you see bubbles appearing on top; this is your signal to flip the pancake over.
5. Use a fish slice or metal spatula to do this, and once cooked, remove it from the pan. Repeat until all the batter has been used, keeping them warm in a low oven or on a plate covered with foil as you go.
6. To serve, stack a few pancakes on a plate, spoon over the cherry compote and enjoy!