Pancakes with Oomph
October 11, 2011 in Uncategorized
Ricotta Pancakes
with Strawberry Lemon Curd
If you’re thinking that these ricotta pancakes will taste like cheese or have a crumbling texture, you’re wrong. If you’re thinking that these pancakes will have more oomph, pizazz, zeal, or gusto (but still be light), you’re right. These pancakes neither taste like cheese, nor sink to your stomach like a lead ball, they, on the contrary, are light, fluffy and truly deliciously, spectacularly, wonderfully satisfying.
There is no trace of an overtly cheese flavour, or any odd texture. One would think that adding ricotta to a batter would make it lumpy which would in turn make a lumpy pancake, and yes the batter is lumpy (causing a little anxiety before cooking), but once cooked these wonderful griddled pillows show no trace of a lumpy batter. Instead, you’re left with a beautifully moist and fluffy, fat pancake.
On that note, they do, however, resemble more of an American version of a pancake – kinda like our crumpets, fat, small-ish discs, so don’t pour in too much batter when cooking or you will experience difficulties in flipping – so don’t envision a sophisticated crepe, think diner.
The ricotta adds depth and moistener to the pancake and (of course) a slight cheese flavour that pairs well with any topping – particularly well with strawberry and lemon curd. With such a topping they transform into a type of cheesecake-pancake – is that not like two of the coolest things combined?
The strawberry and lemon curd that I serve with these pancakes was adapted from Donna Hay’s passion fruit curd. I added a cup of strawberries, that I blitzed to a puree, instead of 2/3cup of passion fruit pulp that the original recipe called for and added extra lemon to add a nice tang to the curd. There are other strawberry curd recipes out there, but a lot of them call for straining the strawberry puree, I think it’s a waste of time. I didn’t, and mine turned our great. I couldn’t detect any pips/seeds or grainy texture in the curd. In my opinion there is no need to strain or pass the strawberry puree.
mitzireddy said on October 11, 2011
I wonder why I am suddenly hungry – those pancakes look yummilicious – what an interesting combination of flavours. Enjoy your week, Kristy.
Your food styling makes me envious – amazing pics.
food-monger said on October 11, 2011
*blush* Thanks Mitzi, food styling is an ongoing passion and struggle for me
The flavours albeit interesting, work really well. Have a great week too.
Kitchengirl said on October 11, 2011
So absolutely beautiful as always!
janicetripepi said on October 11, 2011
What a simply stunning post Kristy – beautiful styling and I love the ricotta idea! Awesome xxx jan xxxxx
rumtumtigger said on October 11, 2011
That is such a funky combination! The cheese in the flapjacks with strawberries and lemons. Mmmmmm….*licks lips* ;o)
ninatimm said on October 11, 2011
I always use ricotta in my pancakes, they are a lot less floury. Beautiful styling!!
food-monger said on October 12, 2011
Thanks Nina. Ricotta makes such a difference.
food-monger said on October 12, 2011
Thanks Jan
I always wanted to try ricotta in pancakes and it really makes them so deliciously moist and spongy.
pinkpolkadot said on October 12, 2011
WOW,WOW, WOW!!! Your styling and pics are sooooo beautiful!!! I wish I could give you 10 stars!
food-monger said on October 13, 2011
What a lovely comment, thanks PinkPolkaDot — I’m gonna be smiling the whole day
superNBE said on October 16, 2011
This looks amazing, it could be on a cover of a magazine. I am with PinkPolkaDot 10 stars.
food-monger said on October 17, 2011
Thank you, that’s really sweet of you — I’d love to be a food stylist/photographer so your comment makes me super happy
frootcake said on October 21, 2011
was it Nigella or the Ozzie chap Bill Granger who made these with Ricotta…Granger made his with a honeycomb butter and they looked so awesome as do these, thanks for sharing xx