Discover Miele – Gluten Free Pancakes with Berry infused Greek Yoghurt
Today is 47 days before Easter, and I know that because this morning I woke up and wondered what Shrove Tuesday was all about.
I decided to wikipedia (verb: the act of online research) it, and discovered that Shrove Tuesday is also known as Fat Tuesday, and traditionally pancakes are eaten on this day. Hence it is also known as Pancake Day. Why pancakes? Because they were a good way to use up rich foods like eggs, milk and sugar before the fasting period of Lent. Lent begins tomorrow, on Ash Wednesday, and continues for 40 days.
This tradition of Shrove Tuesday is observed worldwide in one form of festivity or the other. In some countries it is known as Fat Tuesday, where feasting takes place prior to the sacrificial fasting of Lent. ‘Shrove’ is the past tense of the English verb shrive, meaning ‘to obtain absolution for one’s sins by way of Confession and doing penance’.
Inspired by a Banting-friendly recipe in my current food Bible, The Real Meal Revolution, I made these Almond and Ricotta Pancakes the last time I cooked at Miele’s Action Kitchen. Of course, with no sugar or cake flour, they are virtually sin-free.
The British participate in pancake races on Shrove Tuesday, donning an apron and tossing their pancakes in a frying pan as they run across the finish line. I used the Miele Tepan Yaki cooking plate to cook my Almond and Ricotta Pancakes – so no tossing of pancakes here! The Tepan Yaki hob is part of the Miele CombiSet range, and is associated with Oriental Cooking methods, but works beautifully for anything that you would use a flat top for in a professional kitchen. It’s also a droolicious piece of equipment for your kitchen, as sexy as an appliance can get.
Shrove Tuesday is a day of indulging in whatever you are going to give up for Lent… I might just have to make these Almond and Ricotta Pancakes with lashings of Nutella today – a Banting no-no for sure! I haven’t yet decided exactly what I am giving up for Lent, have you? Leave me a comment and tell me what you’re giving up for Lent this year.
- FOR THE PANCAKES:
- 4 eggs, separated
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup ricotta cheese
- 1 cup milk
- 1/4 cup almonds, finely chopped
- 1/4 cup almond flakes, toasted
- Butter, for frying
- FOR THE BERRY YOGHURT TOPPING:
- 1/2 cup fresh berries, mixed
- 1/2 cup water
- 4 tbsp greek yoghurt
- In a blender, thoroughly mix the coconut flour, baking powder, salt, ricotta, egg yolks and milk.
- Remove the mixture to a bowl and stir in the chopped almonds and the toasted almond flakes.
- Whisk the egg whites to stiff peak stage and fold into the batter, in 3 parts.
- To make the berry yoghurt: slowly cook the berries in the water, reserving a few berries until just before the end of cooking to retain their form. Fold the berry coulis into the greek yoghurt, without over mixing, to create a marbled effect.
- Melt butter on a medium heat on a Tepan Yaki, or in non-stick frying pan, and drop spoonfuls of the batter into the butter. Cook on one side until lightly golden, then turn and cook the other side.
- Serve the pancakes topped with the berry yoghurt and garnished with edible flowers.