Sunday, November 14, 2010
When Home is... a Change in Breakfast Routine
Why does it seem wrong to have your normal weekly breakfast on a Sunday? On those Sundays when I do just throw a couple of slices of bread in the toaster and pour a mug of tea while pulling out the boring Weet-bix carton from the pantry for the kids, I find the day feels distinctly un-weekend-ish.
On a Sunday when one of us does pull the carton of eggs out of the fridge or finds a packet of bacon in the back of the freezer, the day feels much less structured and full of possibilities. Strange, given that there are only so many ways a Sunday can be full of possibilities with three children and one who sleeps in the afternoon but there you go: the power of bacon.
Today there was no packet of bacon. There was a tub of fresh ricotta, however, and a husband who reached for Bill Granger’s ricotta hotcakes recipe. What better way to mark a Sunday and particularly fitting as I am currently writing up an interview with cookbook author Tessa Kiros. It wouldn’t feel the same if I was eating a buttered slice of slightly stale multigrain while writing about her kitchen in the hills of Tuscany, would it?!
Her interview will be posted shortly, but in the meantime here’s that Sunday Ricotta Hotcakes recipe... the only downside was that with five of us there no longer seems to be quite the same number of hotcakes to go around.
Bill Granger’s Ricotta Hotcakes (taken from Sydney Food)
1 1/3 cups ricotta
¾ cup milk
4 eggs, separated
1 cup plain flour
1 tsp baking powder
Pinch of salt
Place ricotta, milk and egg yolks in a mixing bowl and mix to combine.
Sift the flour, baking powder and salt in a bowl. Add the ricotta mixture and mix until just combined.
Place egg whites in a clean, dry bowl and beat until stiff peaks form. Fold egg whites through batter in two batches, with a large metal spoon.
Lightly grease large non-stick fry pan with a small portion of the butter and drop two tablespoons of batter per hotcake into the pan. Cook over low to medium heat for two minutes or until hotcakes have golden undersides. Turn hotcakes and cook on the other side until golden and cooked through.