From the p:ear kitchen

Hungry yet?

p:ear cook Carol Jones makes some amazing breakfasts. This recipe is perfect for a Valentine's Day sweet treat!

Ricotta Pancakes with cherry sauce and greek yogurt

To make the sauce:

1/2 cup of water, divided

2 teaspoons of cornstarch

2 cups of pitted cherries (Bing or other sweet, dark cherries work best)

2 tablespoons of brown sugar, packed

1 tablespoon of lemon juice

Whisk 1/4 cup of water with cornstarch. Melt butter in the skillet over medium heat. Add cherries, the rest of the water, brown sugar and stir until dissolved. Increase heat to medium high and add cornstarch. Stir until mixture boils and thickens (add some water if sauce is too thick) for about 1 minute. Remove from heat and stir in lemon juice.

To make the pancakes:

3/4 cup of flour

2 tablespoons of sugar

1/2 teaspoon baking power

bit of salt

1 1/3 cup of ricotta cheese

4 large egg yolks

1/2 whole milk

3 large egg whites

Whisk flour, sugar, baking power and salt in small bowl. With a mixer, beat ricotta cheese and egg yolks until light and fluffy (about 1 minute). Reduce mixer speed to low and flour slowly with milk, beating until blended.

With clean beaters, mix egg whites in bowl until stiff. Fold 1/4 of ricotta into mixture to lighten, then add in remaining whites in three additions. Heat griddle to medium heat and brush with oil. Drop about 1/4 cup of batter onto griddle. Cook until bubbles on top (about 3 minutes) until golden brown. Voila! Breakfast time!

On the side: Greek yogurt, honey (and the p:ear kids always ask for maple syrup).