Sunday, 8 January 2012
Last summer I got slightly obsessed with finding a nice ricotta pancake recipe after having some for breakfast at Five Leaves. I went through a few not so nice versions, one of which was followed by my friend Alex making some rather amazing Earl Grey flavoured ricotta pancakes, and me kinda giving up on the whole ricotta pancake thing and moving on to polenta pancakes.
After making another batch of ricotta pancakes for brunch today, I think I have finally found the combination of flavours I was looking for. Think all the flavourful goodness of the Orangey Oat Scones from last summer (just less summery thanks to some cardamom) combined with the airiness of a ricotta pancake. How much better can breakfast get?
Anyhow, I know the next weekend is horribly far away :) but if I were you, I'd definitely keep these in mind when you are searching your fridge for inspiration next Sunday.
Oaty Ricotta Pancakes
1/2 cup Oat Flour (if you can't find any pulse some porridge oats in a food processor for a few seconds)
1/2 cup All Purpose Flour
1 tsp Bicarb
1/2 tsp Salt
1 1/2 tbsp Sugar
1 tsp ground Cardamom
1 cup Ricotta
1/2 cup Milk
Zest of 1 Orange
3 Eggs, separated (yolks go into the mix, whites are used separately)
Combine the dry mix and set aside.
Whisk the egg whites until stiff peaks form (you have no idea how much fun it is to write this).
Combine the remaining ingredients for the wet mix. Stir the wet mix into the dry mix and don't worry if there are still a few lumps left, if you mix things too much the pancakes will become chewy (in a bad way) rather than light and airy.
Fold in the egg whites. What I do when I want to fold egg whites into a batter is the following: I take 1/3 of the egg whites and stir them into the batter (no folding whatsoever), then I fold in the remaining egg whites and for some reason that means the two combine much easier without too much of the airiness of the egg whites disappearing.
Heat a skillet to a medium-low heat and grease it lightly with some butter. Spoon dollops of batter (I go for about 3 tablespoons per pancake) into the pan and allow them to brown nicely before flipping them over.
These pancakes really like maple syrup, and since you'll already have an orange lying around that will want to be used fairly soon, why not filet the orange so you can even have some vitamins with the pancakes - scary concept, I know :)
What did you guys have for breakfast this weekend?