Nutty Ricotta Jamcakes

Serves four to six

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

2 eggs

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

  1. Whisk together dry ingredients in large bowl to combine. In separate bowl, whisk together eggs, ricotta, milk and melted butter. Pour wet mixture into dry and whisk to combine into semi-smooth batter.
  2. Heat skillet or frying pan and brush with butter. Drop about 2 tablespoons of batter onto the bubbling butter, add a teaspoon of jam in the middle of each round of batter, cover each with a teaspoon more batter and sprinkle with pecans. Brown jamcakes evenly on both sides.
  3. Serve with warm maple syrup and extra preserves.

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.

Perfect Preserves
to use in this Recipe

Blueberry & Bourbon

Black Cherry & Pinot Noir

Plain ol’ Raspberry Jam

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