CINNAMON AND RICOTTA PANCAKES
Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. While Cinnamomum verum is sometimes considered to be “true cinnamon”, most cinnamon in international commerce is derived from related species, which are also referred to as “cassia” to distinguish them from “true cinnamon.
Cinnamon has been known from remote antiquity. It was imported to Egypt as early as 2000 BC, but those who report it had come from China confuse it with cassia. Cinnamon was so highly prized among ancient nations that it was regarded as a gift fit for monarchs and even for a god: a fine inscription records the gift of cinnamon and cassia to the temple of Apollo at Miletus. Though its source was kept mysterious in the Mediterranean world for centuries by the middlemen who handled the spice trade, to protect their monopoly as suppliers, cinnamon is native to Bangladesh, Sri Lanka, the Malabar Coast of India, and Burma. (1)
This week’s wonderful warming recipe is one I picked up from my favorite vicarious journeys via Gusto TV and its new program Spice Trip. Be careful when you buy cinnamon. Make sure you are getting the real thing and not the more commercial cassia. Cinnamon is grown and harvested extensively in the southern part of India mainly in Kerala on the Malabar Coast…….Enjoy!
(1) wikipedia
Ingredients
250g ricotta cheese
125ml milk
2 eggs, separated
100g plain flour, sieved
1 tsp baking powder
Pinch of salt
60g butter, mixed with
1 tsp ground cinnamon
Honey and fresh fruit, to serve (optional)
Method
1. Combine the ricotta, milk and egg yolks in a bowl and mix well. Fold in the flour, baking powder and a pinch of salt and gently beat to make a smooth batter. In a separate, clean bowl, beat the egg whites until you have soft peaks, then fold them into the ricotta mixture.
2. In a large, heavy-based frying pan, melt a heaped teaspoon of the cinnamon butter and when it begins to foam, add tablespoons of the batter to the pan, leaving a little space between each one. When you can see bubbles breaking through the surface, turn them over. Once the pancakes are cooked and golden on both sides, transfer to a warm plate and cover with a tea towel to keep warm while you cook the remainder. Dot with the remaining cinnamon butter and serve with a drizzle of honey and some fresh fruit, if you want.
Recipe and image taken from Spice Trip: The Simple Way to Make Food Exciting by Stevie Parle and Emma Grazette
