Ricotta Pancakes With Brown Sugar-Cherry Sauce

1. 1

   Whisk 1/4 cup water and cornstarch in small bowl. Melt butter in medium nonstick skillet over medium heat. Add cherries, 1/4 cup water, and brown sugar; stir until sugar dissolves. Increase heat to medium-high; add cornstarch mixture and stir until mixture boils and thickens, adding water by tablespoonfuls if sauce is very thick, about 1 minute. Remove from heat; stir in lemon juice.

2. 2

   Whisk flour, sugar, baking powder, and salt in small bowl. Using electric mixer, beat ricotta cheese and egg yolks in large bowl at medium-high speed until light and fluffy, about 1 minute. Reduce mixer speed to low; add flour mixture alternately with milk in 2 additions each, beating just until blended and scraping down sides of bowl as needed.

3. 3

   Using electric mixer fitted with clean beaters, beat egg whites in medium bowl until stiff but not dry. Fold 1/4 of whites into ricotta mixture to lighten, then fold in remaining whites in 3 more additions.

4. 4

   Heat griddle or large nonstick skillet over medium heat; brush griddle lightly with oil. Drop batter by generous 1/4 cupfuls onto griddle; spread each pancake with offset spatula to form 3 1/2-inch round. Cook until bubbles form on tops of pancakes and bottoms are golden, about 3 minutes. Turn pancakes over and cook until golden brown on bottoms, about 2 minutes.

5. 5

   Transfer pancakes to plates. Top with cherry sauce and yogurt, if desired, and serve.

* Per serving · 4 servings · Values may vary.