Fragrant, sweet and earthy; cinnamon is one of my favourite spices. It’s also incredibly good for you with the highest anti-oxidant properties you can find in nature. I’m not the sort of person who likes to cut back so you won’t find any New Year diets here on Gourmet Chick. But what I can advocate heartily is more, particularly when it’s more of something like cinnamon which is so delicious and good for you as well.
It’s a great addition to these ricotta pancakes and gives them a lovely burnished appearance. Melted butter, cinnamon and ricotta – what could be better on your breakfast plate? Now if only Melbourne’s weather would play ball I might just whip a batch of these up for a leisurely breakfast thinking where I can contemplate all those New Year’s resolutions I didn’t make.
- 250g ricotta cheese
- 125ml milk
- 2 eggs
- 100g self raising flour
- Pinch of salt
- 75g butter, mixed with
- 1 tsp ground cinnamon
- 1. Separate the eggs then mix the ricotta, milk and egg yolks in a bowl.
- 2. Carefully fold in the flour and a pinch of salt and gently beat to make a smooth batter.
- 3. In a separate, clean bowl, beat the egg whites until you have soft peaks, then fold them into the ricotta mixture carefully.
- 4. Melt a heaped teaspoon of the cinnamon butter in a pan on medium heat and when it begins to foam, add tablespoons of the batter to the pan to form medium size pancakes. When you can see bubbles it's time to flip! The pancakes are done when they are bronzed on both sides.
- 5. Drizzle with the remaining cinnamon butter and serve with fresh berries.