These delicious “jamcakes” have a sweet surprise interior and crunchy sweet exterior. Kids love ’em almost as much as adults do! The addition of ricotta balances out the sweetness and takes away some of the guilt. Serve with demerara and pepper bacon knots (see note) for an extra-special Sunday morning and to add that guilt right back in!
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
¼ tsp fresh-grated nutmeg
3 Tbsp sugar
1 cup ricotta (see Ricotta Toast, page 117, for homemade, or store-bought works just as well)
2 cups whole milk
¼ cup unsalted butter, melted
1 cup preserves (suggestions below)
1 cup chopped Easy Candied Pecans (recipe opposite)
Maple syrup for serving
To make bacon knots—just like they sound—use a regular sliced bacon as opposed to thick. Tie bacon strips in a loose knot and sprinkle with demerara sugar and black pepper. Bake on a parchment-lined baking sheet at 375°F until caramelized, about 15 to 20 minutes.