“So whadda ya think about A-Rod and that new hitting coach for the Yankees?” a voice bellowed behind me.
“It ain’t the new coach that’s helping his hittin'. It’s that new 'hawt' blonde he’s got on the side,” a voice from across the aisle boomed back, followed by a deep guttural laugh that shook my whole seat.
I lifted my cute little JetBlue sleepy-time-eye-mask and peered around to see my neighbors -- exactly as I feared. Two guys sitting across from each other, one with a Red Sox hat too small for his huge head and the other with a Patriots t-shirt. This was the beginning of a 5-1/2 hour deep bonding session between them and the end of my chances to get any sleep.
Fortunately, this being JetBlue, I had a distraction (my sleeping Jeff was no help); I slipped on my free headset and started flipping channels on the mini TV. Of course, I landed on the Food Network and started watching Nigella Lawson. I had never seen her before and was smitten by her tart speech and easy demeanor, which was comforting at 2 AM. Not to mention, her food looked fabulous.
When we returned from our trip, I checked out her book Forever Summer and found her recipes were easy and amazingly delicious. One of my favorites was for ricotta hotcakes.
Ricotta hotcakes look like American pancakes but are substantially different. They're made with whisked egg whites which create a pillowy texture and with ricotta cheese which gives a subtle richness reminiscent of cheesecake. Apparently they are a staple in
Though scrumptious plain, they are even better with fresh fruit. Since it’s peak season for stone fruit, I decided to dress mine with some luscious honeyed peaches and nectarines and a dash of cinnamon and nutmeg.
I am submitting this recipe to Glenna of A Fridge Full of Food, this month’s host for Weekend Breakfast Blogging. She has chosen an excellent theme: ethnic dishes with a twist. This recipe is adapted from Nigella Lawson’s cookbook Forever Summer.
Print recipe only here.
Nigella says this recipe makes about 25 hotcakes. That's if you like miniature ones. I made about 12 "American sized" hotcakes.
9 ounces (1 cup plus 2 Tbsp ricotta cheese)
½ cup low fat milk
2 large eggs, separated
¾-1 cup all-purpose flour (add more to make batter thicker if necessary)
1 tsp baking powder
Canola oil for the cooking the cakes o the griddle
Add ricotta, milk, and egg yolks into a bowl and mix well to combine. Stir in the flour, baking powder, and salt, and gently whisk to make a smooth batter.
In a glass or metal bowl, whisk egg whites until they become foamy, then fold them into the ricotta mixture.
Heat the oil on a griddle or large frying pan. Pour batter onto the griddle. Cook for about 1 minute until golden, then flip and cook another minute. Keep the cooked hotcakes warm by tenting them with foil on a large warmed plate, while you make the rest.
Serve with honeyed peaches and nectarines below, or with a topping of your choice, such as maple syrup, fresh berries, or wild honey.
Peaches and Nectarines in a Honey Syrup
¾ cup water
1/8 cup good honey
2 Tbsp sugar
A few dashes each of ground cinnamon and nutmeg
¼ tsp pure vanilla extract
1 large ripe peach, sliced
1 large rip nectarine, sliced
When ready, place hotcakes on a plate, layering with cooking fruit and drizzling with more of the honey syrup. Garnish with a couple of slices of ripe but uncooked fruit slices, if desired.You might also like:
Heuvos Rancheros with Salsa Verde
Nan's Potato, Pepper, and Onion Frittata
Strawberry Rhubarb Sponge Pudding
Olive Oil Cake with Rosemary and Lemon
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