Frittella al Forno di Ricotta, Confettura di Fichi & Limone & Mandorle
Ricotta, Almond, Fig Jam & Lemon Oven-Baked Pancake
It's the first Sunday Morning of the year- and what better way to start it than with a pancake recipe?!? Hmmm... well- maybe a pancake recipe that tastes a little like a cheesecake for example! Which is exactly what this one here was!
Made using ricotta cheese instead of milk, it had a similar, fluffy consistency as a cheesecake, And flavored with some of my brother-in-laws super fig and lemon jam, cinnamon and plenty of lemon zest- then topped with lightly toasted almonds... this was a wonderful alternative to the same-old-same-old! And that is always a good thing!
Made using ricotta cheese instead of milk, it had a similar, fluffy consistency as a cheesecake, And flavored with some of my brother-in-laws super fig and lemon jam, cinnamon and plenty of lemon zest- then topped with lightly toasted almonds... this was a wonderful alternative to the same-old-same-old! And that is always a good thing!
Instead of making little pancakes, I made one larger sized one, starting it off in a little frying pan and then finishing it in the oven- as i so often like to do!
It was low in fat and sugar and high in flavor! And only using 1 egg to make it, was still a small and light breakfast... even if it was a real treat!
It was low in fat and sugar and high in flavor! And only using 1 egg to make it, was still a small and light breakfast... even if it was a real treat!
So- what did I need? Well, 1 egg, 2 tablespoons of ricotta, 2 tablespoons of flour, 1 level teaspoon of baking powder, 2 teaspoons of fig & lemon jam (or similar... or whichever you may prefer more!), a tiny pinch of salt, 1 teaspoon of cinnamon, the zest of 1 whole lemon and some peeled, boiled almonds for on top. But, apart from a pat of butter for the pan and around 30 minutes of time... that was all it took!
So what is keeping all of you now!?!
So what is keeping all of you now!?!
And as for all of you "pancake stackers" out there... I was still able to stack mine up once I had cut it into quarters! lol!
Nothing could be easier to make than this- simply whisk together the 2 tablespoons of ricotta, the egg yolk, cinnamon, jam and lemon zest into a smooth paste and then stir-in 2 tablespoons of flour.
Stir in the baking powder, then fold in the stiffly beaten egg white and turn on the oven to the highest setting to warm up for 10 minutes.
Next, rub out a little butter onto your pan and pour in the batter. Arrange a few almonds decoratively on top and let the pancake sizzle away until the base is set for 1-2 minutes before transferring to the oven.
My trick, when doing things like this is to use a non-stick pan and to wrap the handle in foil to protect it from the heat.
Bake for 10-15 minutes at 200°C until lightly golden brown.
My trick, when doing things like this is to use a non-stick pan and to wrap the handle in foil to protect it from the heat.
Bake for 10-15 minutes at 200°C until lightly golden brown.
There ya go! Pure sunshine on a dull, January morning!
And yes, through the ricotta cheese, it has a lovely consistency that really is very much like cheesecake! But, having used only the jam for sweetening, it is not overly sweet at the same time... which I find to be a good thing!
Lovely! And of course- there is nothing stopping you from adding maple syrup, honey, cream or whatever else you may like if you so wish! It's all good!
Lovely, simple and so inviting!
And good enough to eat!
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