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Sour Cherry, Sweet Ricotta and Honey Pancake Recipe

This recipe marries sweet honey and tart cherry to create true pancake perfection. Oh so good.

Serves 2 Total Time 10 mins


  • 125g plain flour 
  • 1 egg 
  • 300ml whole milk
  • butter, for frying
  • 2 tbsp sour cherry conserve 
  • 1 tsp icing sugar
  • 4 tbsp ricotta cheese
  • handful flaked almonds, toasted 
  • drizzle of honey


  1. Sift the flour and a pinch of salt into a mixing bowl, make a well and crack the egg in. Add half the milk and slowly stir into the flour.
  2. Beat to make smooth, and stir in the remaining milk. If you have time, let it stand for a few mins. Stir again before using. 
  3. Heat a small frying pan until hot, then turn to medium. Melt a knob of butter and ladle in enough batter to coat the base of the pan thinly. Swirl to spread evenly.
  4. Cook for 2 mins, or until set and just crisping at the edges. Turn and cook the other side. 
  5. Meanwhile, stir a drop of warm water into the sour cherry conserve to loosen and whip the icing sugar into the ricotta. 
  6. Serve the pancakes, dust with icing sugar, if liked, and top with a spoonful of each topping, the almonds and a drizzle of honey.

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