Ricotta pancakes with sour cherries, clotted cream and honey (pictured above)

Makes 18

• 100g dried and sweetened sour cherries
• 6 tbsp water
• 2 tbsp caster sugar
• A few knobs butter
• 1 large egg
• 150g self-raising flour
• 250g milk
• 1 generous pinch salt flakes
• 250g ricotta

Step 1
Heat a small saucepan over a medium heat.

Step 2
Put the sour cherries into the pan with the water, sugar and a knob of butter.

Step 3
Gently heat the mixture as the cherries hydrate.

Step 4
After five to six minutes, take the pan off the heat and leave to cool.

Step 5
Heat a large frying pan over a medium-high heat.

Step 6
In a bowl, combine the egg, flour, milk and crushed salt, and whisk well without over-beating.

Step 7
Don’t worry if the batter is not perfectly smooth.

Step 8
Stir in the ricotta.

Step 9
Put a couple of knobs of butter into the hot pan and pour in a generous tablespoon of the batter to make one pancake.

Step 10
After cooking for roughly a minute, flip over the pancakes and cook for a minute on the other side, or until golden brown.

Step 11
Repeat until all the batter has been used.

Step 12
Serve the pancakes with a good drizzle of clear honey, a few dollops of clotted cream and the cherries.