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1
For the cherries: Combine cherries, honey, sugar, lemon juice and vanilla in a bowl, stir until the cherries are evenly coated. Heat a large skillet over medium-high heat. Add cherry mixture to the skillet, cook until tender and syrupy, about 10 minutes. Set aside.
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2
For the mousse: Using a stand mixer or electric beater, beat the ricotta and almond extract until smooth and creamy.
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3
In a separate bowl, using a stand mixer with a whisk attachment or an electric hand mixer, whisk the cream until thick. Add the powdered sugar and continue to beat until the cream holds stiff peaks, being careful not to curdle. Working in batches, gently fold the cream mixture into the ricotta mixture. Once it's all combined, set aside in the refrigerator.
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4
For the pancakes: Preheat oven to 400 F. Place 2 large muffin pans (6 molds each) in the oven while it preheats.
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5
In a large bowl whisk together eggs, vanilla paste, lemon zest and milk. Beat in flour and granulated sugar until well combined.
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6
Drop 1/2 tablespoon of butter into each mold, let melt. Divide batter into the molds, filling each less then half way full. Bake until puffed and cooked through and tops are set and brown, 10 to 15 minutes.
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7
Serve pancakes filled with cherries, topped with a dollop of ricotta mousse and garnished with toasted almonds.
