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Weekend Brunch #7: Herby Ricotta Pancakes

July 26, 2015

ricotta-cakes

The truth is, I’ve become one of those intolerable Londoners who can scarcely get through a weekend without at least the promise of brunch.

ricotta-cakes

Forgive me friends, for I have brunched. This week, Nigel Slater offered up this delightful little dish which we gratefully adapted and then happily scoffed. In a way, the term ‘pancakes’ is a little misleading – the flour content across the three portions is too low for that kind of texture so my advice is to adjust your expectations. Think a light, herby, savoury cheesecake patty. This is a great recipe to use up miscellaneous herbs in the bottom of the salad drawer. It’s also a great recipe to bring joy to your tired little Saturday/Sunday morning soul.

ricotta-cakes

Some ideas for variations:

Add a poached egg
Add streaky bacon and a poached egg
Ditch the avocado and use hot flaked salmon and a poached egg
Eggeggegg
Sorry where was I?
Try wilting and then pressing the moisture out of a handful of spinach and adding it to the batter before cooking
Also add a poached egg

If you’re feeling particularly up to it, finely slice a small radish or two into the avocado salsa for colour and texture.

ricotta-cakes

Adapted from Nigel Slater’s, Eat.

Makes 6 pancakes. Serves 3 if you’re being good, 2 if you’re being quite naughty (410 cals per portion (3 servings))

Ingredients

Pancakes
3 medium eggs, egg whites and yolks separated into bowls
250g ricotta
50g plain flour
30g of your usual spread (we use flora light, butter would be even yummier, I am sure)
A large handful each of 3-4 herbs that you have on hand (chives, parsley, coriander, basil, etc will all be lovely), finely chopped
seasoning

Topping
1 avocado, diced
Juice of half a lemon
1 tablespoon of extra virgin olive oil
A handful of watercress shoots
3 tbsp of greek yoghurt
Seasoning

Method

  1. Make the salsa first by combining the diced avocado, the lemon juice, the olive oil and some seasoning together. Add a pinch of salt. Cover and set aside.
  2. Beat the ricotta and flour into the bowl with the egg yolks. Melt the spread/butter and add to the ricotta mixture and then fold in the herbs
  3. Whisk the egg whites until they are light and fluffy. It’s worth disclosing at this point that I gave up before this point and our pancakes were just fine. Season generously.
  4. Brush some olive oil or spray some calorie spray in a heated wide, heavy bottomed pan. Spoon the batter into the pan to make approximately 6 pancakes. They should be roughly the circumference of the top of a coffee mug, or slightly wider. Cook for approximately 2-3 minute per side or until they’re nicely browned. Use a gently heated oven to keep them warm if you need to use batches.
  5. Serve each portion with a tablespoon of greek yoghurt, a third of the avocado salsa and a flourish of watercress sprouts. Put on a pot of the good tea. Pour a large glass of orange juice. Flip open the weekend papers. Perfect.
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