Ok. you actually can’t see any figs in this picture because it’s underneath, on the other side. It’s cooked with the pancake thus making it even softer. Add some maple syrup. yummm
Short post on the figs pancake, and yogurt ice cream. Or not sure which way around. I made yogurt ice cream and I’ve ate it with … a chocolate pistachio cake that I’ve made (but not posted yet), maameemoomoo’s granola, pancake and by itself. A little healthy, perhaps. But not entirely. But it’s all about the yogurt ice cream.
It’s unlike froyo, however. It’s richer because I used Greek Yogurt. I tried making the ‘homemade’ greek yogurt by straining normal yogurt through a coffee strainer for a ice popsicle a long time ago. I do find that way, it does create a thicker yogurt, but it’s abit dry. In Hokkien, it’s called ‘siap’. Like a dry aftertaste on the tongue. So this time, I decided to just buy a labeled Greek Yogurt and add some milk, cream, vanilla… churn churn churn… et voila!
Or maybe it’s just a more atas version of frozen yogurt. 😉 No… no … it’s yogurt ice cream.
For pancakes, I used ricotta in it to ‘lighten’ it up. I bought ricotta for another thing but naturally I just kinda became lazy and didnt want to make it. It requires deep frying tho. Ah! We just got a airfryer, so maybe now I can use it.. Oh… except that there’s no more ricotta obviously. It was a mission to use up perishables before my Taiwan trip.
- 200ml heavy cream
- 250ml whole milk
- 150g sugar
- 2 egg yolks
- 380g Greek yogurt
- pinch of salt
- 150g ricotta
- 100ml-120ml milk
- 70g flour
- ½ tsp baking powder
- 2 eggs , separated
- 1 tbsp caster sugar
- a few drops vanilla extract
- butter
- 2 figs
- maple syrup for serving
- Place the cream, milk, and sugar in a small heavy saucepan over medium heat. Cook until very hot but not boiling (the milk should bubble around the edges and start steaming), stirring frequently.
- Beat the egg yolks in a small bowl.
- Temper the egg yolks: slowly whisk ½ cup of the hot milk-cream mixture into the bowl with the egg yolks.
- Turn the heat to low and pour the tempered yolks-milk combination back into the pot. Cook, stirring constantly, just until the mixture thickens slightly and coats the back of a spoon, about 5 minutes. Pour through a metal sieve into a heatproof bowl. Let cool, either by setting the bowl in a larger bowl filled with ice, or by covering and placing in the fridge for several hours.
- When cold, beat the yogurt with a fork until smooth. Pour about ½ cup of the custard mixture into the yogurt, beating as you go. Slowly pour the rest in.
- Pour the custard mixture into an ice cream maker and churn according to manufacturer’s directions. Scrape into a storage container, smooth the top, cover, and place in the freezer. Freeze for 4-6 hours before scooping and serving.
- Make the batter by whizzing the ricotta with the rest of the batter ingredients, except the butter, in a food processor until it makes a smooth batter. In a clean bowl, whisk the egg whites to stiff peaks. Gently fold the egg whites into the batter.
- Melt a little butter in a non-stick frying pan, drop in spoonfuls of batter and cook in batches, about 4 at a time, until golden. Place figs on the top side. Turn and cook the other side. Serve with yogurt ice cream and maple syrup
