Now beginning the recovery from my recent job/life debacle, I am finally starting to step away from a constant state of panic. I am happily settling into a new routine with my new job and generally feeling normal again. Fresh start. My new apartment is the biggest I’ve ever had in Korea and I love it. I’m looking forward to getting my kitchen set up and getting back to cooking.
For now, I’m enjoying making comforting, cozy foods. There is nothing better to get you back on track with your life than cooking the recipes you know and love.
Brunch is my favourite meal. It combines sweet, savory, bitter and greasy with flawless ease. It’s perfect for sleeping in or meeting a friend when recovering from the night before. Since you’re combining two meals, you can allow yourself to overeat (in some moderation) without guilt, or at least that’s what I tell myself.
I’m not usually attracted sweet foods in the morning, but since brunch is a gateway meal, I can make exceptions. This deep dish pancake is a perfect way to tie your sweet brunch to your savory brunch. It’s eggy texture and sour fruitiness invites the eater to have one bite with syrup, the next with a bit of bacon and the next mixed with quiche provençale. Or solo, of course. Wash it down with a sip of espresso macchiato. Viola! Brunch.
This recipe is very easy and the ingredients are easily found (even in Korea… Bless you, Costco). Invite a friend or two over for brunch, lounge around chatting and then work it off with a nice walk around town. Happy Sunday.
Lemon Ricotta Deep Dish Pancake with Cranberries and Chocolate
- 1 cup all purpose flour
- 5 eggs
- ½ cup milk
- 1 ½ cup ricotta cheese
- 2 tbsp softened butter
- ½ cup lemon juice (2 lemons)
- 3 tbsp sugar
- ½ tsp salt
- 1 tsp baking powder
- 2 tsp baking powder
- 2 tsp vanilla extract
- ½ cup fresh or frozen cranberries
- ½ cup chocolate chips
Preheat oven to 425ºF/220ºC/Gas Mark 7.
Spread butter around a 7 inch circular baking pan.
In a bowl, whisk eggs until frothy.
Leaving out the chocolate and cranberries, whisk in remaining ingredients in with the eggs until smooth.
Pour the mixture into the greased pan.
Sprinkle berries and chocolate on top of the pancake and gently press in.
Bake for 20-25 minutes.
Cut a piece for yourself and drizzle with maple syrup mixed with a touch of ricotta cheese.
Garnish with walnuts and cranberries.
Eat immediately and voraciously.