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Ricotta cheese pancake with Val Venosta cherries

A pan-fried dessert

This dessert based on eggs and ricotta cheese is very easy to prepare, tasty and nothing more than a pancake with juicy and tasty cherries from Val Venosta. It is perfect in summer as you don’t need the oven, appetizing, delicious and it delights young and old. It also tastes great for breakfast!
38 min.


for 2-4 persons

for the batter
3 eggs
1/2 tsp. salt
50 g sugar
250 g ricotta cheese
110 ml milk
150 g flour
350 g Val Venosta cherries

1 tbsp. seed oil
25 g butter
Powdered sugar
Print recipe


For the ricotta cheese pancake with cherries, separate the yolks from the egg whites. Beat egg whites with salt until stiff. Put aside. Beat the egg yolks with sugar until creamy, add ricotta cheese and milk and work with the whisk. Add flour and continue to work with the whisk until you get a homogeneous batter. Gently fold in the beaten egg whites. Put aside.
Wash, pit and halve the cherries. Heat a large pan with oil and butter. When the butter begins to sizzle, add cherries and sauté them in butter for about a minute. Distribute the cherries evenly on the bottom and cover with the batter. Level the batter and cover with a lid. Cook over low heat for approx. 10 minutes, until one side is golden brown. Use a spatula to cut the pancake into 4 wedges and gently turn them one after the other. Cover again with a lid and finish cooking for another 6-8 minutes. The cooking time also depends on the size of the pan.
Once cooked on both sides, cut your pancake into many irregular pieces with the help of two forks or a spoon and a spatula. Serve your ricotta cheese pancake with cherries hot with a good sprinkling of powdered sugar.
If you serve your ricotta cheese pancake with cherries as a main course, the indicated quantities are for 2 people, if you serve it as a dessert, they are for 4 people.

Recipe from Julia Morat

Passione Cooking
South Tyrolean DOC or Italian with German mother tongue – this is how Julia describes herself. She likes reinterpreting old family recipes from mom Reinhild and grandma Imma and enriching them with a few innovative and international elements. No matter how relaxed she is when cooking – there is one thing she can’t do well: cooking according to recipes. She likes being adventurous, experimenting and combining when cooking, but there is one ingredient that you can find in every single recipe: her smile.

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