We are running a little short on cash this week, and with payday being another 2 days away, the pantry is starting to look a little bare.
Well that isn't entirely true, i have shelves loaded with flours, pasta in various shapes and sizes, i'm even sure there is over 100 different condiments, jams and sauces in there too - but nothing i could put together to make a complete meal.
The fridge is out of meats, and most of the fruits and salads are gone too, except a few bananas that i always keep on hand because they are Jaime's favourite treat - however there were still some delicious eggs, plenty of fresh milk and my favourite yoghourt - Jalna vanilla flavoured yoghourt, along with a new tub of ricotta i purchased on our last shopping trip in the hopes of trying out something new with it.
So i did some searching around and found some recipes for ricotta pancakes, and adapted them to suit what i had on hand.
Here's the recipe:
(not gluten-free but easily adapted)
1 cup (150g) self-raising flour
1 tsp bicarb of soda
Pinch of salt
2 tbs (40g) caster sugar
125g fresh ricotta
1 cup (250ml) milk
1 egg, beaten
25g unsalted butter, melted
1/2 lemon, rind grated, juiced
Oil spray, to fry
Sliced bananas, yoghourt and honey, to serve as topping
(I used Yellow Box Honey because i love it's fruity flavour)
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Sift the flour, bicarb and salt into a bowl then add the sugar and give it a little mix.
In another bowl combine the ricotta, milk, egg melted butter and lemon and mix it up until all the lumps are gone.
Slowly whisk this into the flour mixture to make a smooth batter.
Heat a large frying pan with a little of the oil over medium heat, and pour in about 1/3 cup of batter to make a rounded pancake. You should be able to cook 2 pancakes per batch in the frying pan. Cook for around 3 minutes on one side, until bubbles form in the batter then flip over and cook for another 1-3 minutes.
Remove from the pan and cook 3 more batches up.
serve with a generous dollop of yoghourt topped with slices of banana then drizzle your favourite honey over the top.
Eat immediately and savour the delicious taste.
You can use any fruit you like as a topping for your pancakes, i have a friend who is allergic to bananas (and peas) so perhaps strawberries or pear slices would be a good alternative.
The ricotta really makes this one of the best pancake batters i have ever tasted.
It is so thick and crunchy, yet the texture is light and airy, it almost melts away on the tongue.
6 comments:
*drool* that sounds sooooooooooooo yummy!! Almost as good as the pancake kitchen pancakes ;)
Ahh, but these ones were made fresh in my lovely little kitchen from scratch.
Besides Jaime finished off her entire plate and gave me the thumbs up while mumbling "yummmmm" - so they must be awesome.
Was definitely very yummy. Especially with ye old tomato sauce :D She makes a good chef that young lass ;)
of course when you say especially with tomato sauce, you mean and MINUS the yoghourt, banana and honey - otherwise that would just be plain disgusting.
Exactely. That yoghurt was bad. But i'm not a big yoghurt person
That's because you have become accustomed to the gelatine-filled artificially sweetened commercial yoghourts, or yogurts as they are usually called.
But you are right, yoghourt can be an aquired taste, sometimes it is just a matter of finding the right flavour.
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