Although they share the same unmistakable crimson hue, sour cherries are smaller and not as sweet as the table cherries we all pop in our mouths over the festive season. They hold their shape well in cooking and develop deliciously dark and complex flavou
Sour cherry and ricotta hotcakes
¾ cup ( 110g) self raising flour ¼ cup ( 55g) caster sugar 2 eggs ½ cup ( 125ml) milk 1 teaspoon vanilla extract 150g ricotta 1 cup ( 130g) frozen sour cherries 40g unsalted butter 2 tablespoons vegetable oil maple syrup, to serve Place the flour and sugar in a large bowl and mix to combine. Make a well in the centre and add the eggs, milk and vanilla and whisk until well combined.
Fold through the ricotta and cherries and set aside for 10 minutes.
Heat half the butter and one tablespoon of the oil in a large non- stick frying pan over medium heat.
Pour ¼ - cups of the mixture into the pan, in batches, and cook for 2– 3 minutes each side or until golden and cooked through.
Repeat with remaining butter, oil and hotcake batter. Serve hotcakes with maple syrup.
Sour cherry pan jam
500g frozen sour cherries 1 cup ( 220g) caster sugar ¼ cup ( 60ml) sweet sherry 1 vanilla bean, split and seeds scraped Place the cherries, sugar, sherry and vanilla bean and seeds in a large non- stick frying pan over high heat. Bring to the boil and cook, stirring occasionally, for 10– 12 minutes or until thickened.
Discard the vanilla bean and allow to cool before serving.
Makes one cup.