Anari, Pistachio and Apricot Pancake
Anari, or Greek ricotta, is the base of so many sweet Greek dishes, and has (universally) become very popular in the form of a breakfast pancake. I felt inspired to use it to make a Cypriot summer breakfast, along with sweet apricots, which are plentiful in the early summer months. However feel free to change the fruit depending on the season, griddled pears would work well, as would segments of sweet oranges.
|125g||fresh anari, or ricotta|
|A good pinch||sea salt|
|½ tsp||baking powder|
|2||sprigs of mint|
You will need: an electric hand whisk.
Preheat your oven to 180°C/gas mark 4.
If using ricotta, drain it in a sieve to dry it out a little. Spoon the anari or strained ricotta into a large mixing bowl and pour in the milk. Separate the eggs, adding the yolks to the ricotta and keeping the whites to one side in a clean medium-sized mixing bowl. Finely grate the lemon zest into the ricotta, add the sugar and salt and beat all the ingredients together. Sift in the flour and baking powder and fold them in.
Whisk the egg whites with an electric hand whisk until you have stiff peaks, then fold them into the ricotta batter, keeping it as light and airy as possible.
Place a medium non-stick ovenproof frying pan on a medium heat and add the butter. As soon as it has melted and is bubbling, ladle in the ricotta batter, then place the pan in the oven. Bake for 20–25 minutes, until risen, gold and the edges are crisp.
Meanwhile place a griddle pan on a high heat. Cut the apricots into wedges and, when the griddle is hot, grill them for a few minutes on each side until charred. Finely chop the pistachios. Pick the mint leaves.
When the pancake is ready, slide it on to a serving plate or board. Top with the apricot wedges, drizzle with honey, scatter over the pistachios and mint leaves and tuck in.