Kimmy Gastmeier: Apple Pancakes with Fig Leaf Ricotta and Jam Recipe

Apple Pancakes with Fig Lead Ricotta and Jam
Kimmy Gastmeier, Cherry Moon General Store

Apple Pancakes

Ingredients

3-4 Apples – Kurrawong Organics
280g butter – melted, cool slightly – Pepe Saya
8 eggs – Holbrook Paddock Eggs
880g milk – Country Valley Dairy
60g raw sugar
Pinch of salt – Olsson’s Salt
260g wholewheat stoneground flour – Berkelo
500g cake flour
80g baking powder

Method

  1. Sift flours & baking powder into a large bowl.
  2. Using a stand mixer with whisk attachment, whisk eggs and add milk, melted butter, raw sugar and salt.
  3. Add wet into dry ingredients – mix on low speed until it looks like a smooth batter. Rest in fridge overnight or for at least 2-3hours.
  4. When you are ready to make your pancakes peel, core & slice your apples into disks
  5. Heat a large non-stick frying pan over medium heat.  Grease pan with sunflower oil (or cooking oil) and add a teaspoon of butter. Using 2 tbsps mixture per pancake, cook 3 pancakes at a time.
  6. Place apple disks into the centre of each pancake and cook for 2 minutes or until bubbles appear on surface. Turn and cook for a further 1-2 minutes or until cooked through. Transfer to a plate.
  7. Repeat with remaining mixture, greasing pan with butter & cooking oil between batches.
  8. I love to serve these pancakes with my favourite jam and ricotta. You can buy ricotta from the market, or if you would like to have a go at making your own fresh ricotta here is my Cherry Moon Fig Leaf Ricotta recipe!
  9. This recipe includes Cherry Moon’s Davidson’s plum & vanilla jam with my fig leaf ricotta recipe.

 

Cherry Moon Fig Leaf Ricotta

Ingredients

2lt milk – Country Valley Dairy
500ml cream – Country Valley Dairy
5-6 tbsp lemon juice – A&W Muscat
Pinch of salt  – Olsson’s Salt
3 med- large fig leaves – Figlicious
Ricotta basket or sieve

Method

  1. Bring milk, cream & 1 fig leaf to the boil on high heat with a pinch of salt, stirring occasionally so it doesn’t catch in the bottom of the pot.
  2. Once it has come up turn onto low heat add the lemon juice and it will gently split over 1-3mins
  3. Turn off the heat. Once you see it has split strain into the ricotta basket or sieve lined with a fig leaf with the veins facing upwards.
  4. Make sure you have a bowl under the basket to catch the whey.
  5. Keep the whey if you have plans to make a dressing or cordial as it has a delicious floral aroma from the fig leaf & loads of nutritional benefits.
  6. Place the leaf that was infused in the pot on top of the basket along with another leaf and put onto a rack inside a tray to gently drain of the remain whey. Place in the fridge once cool enough and let set for at least 2-4 hours or overnight.
This recipe is presented in partnership with Smeg Australia.