Pancakes with Oomph
October 11, 2011 in Uncategorized
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.