Cocoa ricotta pancakes with cherries

Ingredients

For 1 serving

• Ricotta60 g
• Eggs1
• All-purpose flour25 g
• Unsweetened cocoa powder5 g
• Baking powder2 g
• Cherries100 g

Contains: gluten, lactose, eggs,

In season: May – July

Method

1. In a bowl mash the ricotta with a fork, add the egg and beat until smooth; sift over the flour, cocoa and baking powder and stir to a thick, lump-free batter.
2. Wash the cherries, remove the stalks, score them all the way round, twist the halves apart and remove the stone.
3. Heat a non-stick pan over medium-low heat for a couple of minutes; drop in a spoonful of batter per pancake and spread slightly with the back of the spoon.
4. Cook for about 2 minutes, until bubbles appear on the surface and the edges look dry, then flip and cook for another 2 minutes, until firm to the touch; as they're dark, judge doneness by feel rather than colour.
5. Serve the pancakes with the cherries.