Ricotta, Parmesan & Chive Pancakes with Jalapeño-Quince Jam

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I love ricotta pancakes but this time I wanted to make them savory. I slightly adapted a recipe from the kitchn, which I really love and I’ve been using for a while now. I wanted to make a jalapeño jam to go along with it and I used quince not only because it’s deliciously aromatic, but it is also rich in pectin which helps the jam set quicker. The jalapeños I get here are not very spicy, but you can add more if you like it with more of a kick.

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This recipe makes about 13 small pancakes.

Ingredients:

For the jalapeño-quince jam:

4 jalapeños, seeded and very finely chopped (you can use more if you like it spicy)

1 small quince, shredded with the skin on

1/3 cup of sugar

4 cups of water

¼ cup of apple cider vinegar

Juice of ½ a lemon

Pinch of salt

For the pancakes:

1 cup of ricotta cheese, make sure it doesn’t have a lot of liquid otherwise let it drain for 30 minutes in a fine mesh strainer.

1 cup of all-purpose flour

½ teaspoon of baking powder

Pinch of salt

¾ cup of milk

2 eggs, separated into yolks and whites

2 tablespoons of chopped chives

¼ cup of grated Parmesan Cheese

Extras:

Olive oil for cooking the pancakes

Cherry tomatoes for serving

 

To make the jam, chop the jalapeños with the shredded quince to get it as small as possible. Then place them in a medium saucepan with the rest of the ingredients. Let it cook for about 35 minutes over medium heat until most of the liquid has evaporated. Taste for salt and transfer it to a bowl. Set it aside until ready to serve.

To make the pancakes, whisk the flour with the baking powder, salt, chives and parmesan.

In a larger bowl, combine the ricotta, egg yolks and milk.

Add the dry ingredients to the bowl with the ricotta and stir until just combined.

In another bowl, whisk the egg whites until stiff peaks form. Add 1/3 of the egg whites into the bowl with the ricotta and mix it well to lighten up the batter. Then fold in the remaining egg whites using an spatula.

Add some olive oil to a pan over medium-low heat. Add about 1/3 of a cup of the batter and pour it into the pan to form the pancakes. I prefer to make them small and cook them on medium-low heat. This way the pancakes are cooked all the way through. Otherwise because of the cheese, they will get golden faster without the center being cooked through.

Serve the pancakes with some of the jalapeño-quince jam and sliced cherry tomatoes. Enjoy!

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