Saturday, April 19, 2014

Mixed Berries Ricotta Pancake with Quick Berry Syrup

Ricotta, frozen berries, milk and oats measured out for pancakes in mason jars
Ricotta, Frozen Berries, Milk and Oats

I have developed a craving for pancakes lately. Yesterday, while I was grocery shopping, I decided to get the things I needed for a ricotta blueberry pancake. When I grabbed the bag of frozen berries out the freezer though, I reached for the mixed berries so my direction changed just a little bit.

One thing that has changed about the way I eat in the last year is that I have become a devout believer in whole milk instead of skim mix. I feel like the whole milk has a fuller taste that is more satisfying than the skim or fat-free milk. So when I mistakenly bought the part skim ricotta, I had to return it. The decadent taste of the whole milk and ricotta in the pancakes make it very satisfying.

Mixed Berries Ricotta Pancake with Quick Berry Syrup

2.5 Cups of Quick Oat Meal
.5 Cup of Silvered Almonds
16oz of Frozen Mixed Berries
8oz of Whole Milk Ricotta
8oz of Whole Milk
2 Jumbo Eggs
2 Tbsp of Honey
2 Tbsp of Fruit Jam
1Tsp of Baking Powder

1. Blend the oats meal, silvered almond and baking powder into a fine powder in a food processor.

ricotta and egg mixture waiting to be whisked together
Whisk ricotta and eggs together. I had a lucky egg with 2 yolks.

2. Mix the ricotta and the egg together. I got lucky with my eggs because one of them had a double yolk. When the ricotta and egg is well mixed, drop in the raw honey and whisk away before pouring in the milk.

Oats and Almond flour waiting to be mixed into ricotta-egg base
Mix the oats-almond flour into the ricotta-egg mixture in stages.

3. Mix in the oat-almond flour in stages until all of it is folded into the ricotta mix. At this stage, the batter should be thick. Fold in 8oz of frozen mixed berries.

Frozen mixed berries waiting to be folded into a batter of oats, almond,ricotta, eggs and milk.
Fold in the frozen berries into the oats-ricotta batter. At this point, allow the batter to rest.

4. Let the batter sit for about ten minutes. I like my oats and almond flour to pull in some of the moisture and flavor in the batter before cooking. You can also make the batter and let it sit overnight and this makes the flavors even better developed.

2 tablespoons of jam dissolving in a saucepan with a quarter cup of boiling water
The jam is used to add a dose of sweetness and flavor to the frozen berries. You can play around with flavors here by using a 1/2 cup of orange juice at this stage instead of jam and water. 

5. While waiting for the batter, bring a 1/4 cup of water to boil before dropping in the jam. Slowly stir in the jam to allow it dissolve in the water.

Mixed berries slowly simmering in a base of jam dissolved into boiling water.
Slowly simmering the berries in a dissolved jam base

6. When the jam dissolves, pour in the remaining 8oz of frozen berries and turn the heat to medium/low heat. It should just simmer until the sugar from the jam thickens around the berries.

7. After letting the batter sit for at least 10 minutes, time to cook it. I used a non-stick pan so I did not have to use any butter or oil to cook my pancakes.

A plate of cooked mixed berry ricotta pancakes that has been topped with a quickly made mixed berry and jam syrup.
Mixed Berries Ricotta Pancakes topped with a quick berry syrup.

8. When the pancakes are cooked and stacked in a plate, drizzle with the warm berry syrup. Enjoy the goodness!

If you try the recipe, let me know how it goes. Post it to Instagram or Twitter with #willeatthis for me to see. Enjoy the rest of your weekend. 

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