Thursday, April 29, 2010

Voluptuous Delight #1

I want to apologize in advance. I've been cooking a lot from this Sophie Dahl book because it's quite the most visually appetizing book I've read in a while and I'm so excited by everything I've made that I want to share it. Plus, maybe you, like me, are in a rut in your meal repertoire and could use a little injection of zest. If this description sounds familiar, then you are going to love this variation on your standard pancake fare. The combination of lemon zest and ricotta cheese makes these doll-size cakes airy and fluffy, and spring-like, if you know what I mean. Sophie suggests serving them with maple syrup but I layered them with honey-sweetened creme fraiche and fresh berries (the pic here shows raspberries but when Sam requested them a few days later, we used blackberries which was just as yummy). They are also made with spelt flour which is super duper healthy and easy to find at most co-ops or in the Organic/Special Foods aisle of most grocer's. The batter is rather delicate, so make chocolate coin size pancakes, otherwise they will fall apart upon flipping. Enjoy and happy Spring!

Lemon & ricotta spelt pancakes (adapted from Miss Dahl's Voluptuous Delights)

1 cup soft ricotta cheese
1/2 cup milk
2 large eggs, separated
1/2 cup spelt flour
1 tsp. baking powder
2 tsp. lemon zest
1 tblsp. agave or maple syrup

sunflower oil for pan

In large mixing bowl, combine the ricotta cheese, milk, and egg yolks. Stir in the flour and baking powder and mix until you have a batter.

In separate bowl (I use my pyrex measuring bowl), whisk egg whites until they are foamy and white but not stiff (you aren't making meringue) and then fold them into the batter. Add lemon zest and syrup and stir.

Heat the oil on your griddle (or fry pan) and drop in small dollops...the largest I could safely flip was the size of a child's tea party plate). Cook for about 3 minutes per side until they are a honeyed brown.

If you have creme fraiche, stir in a tablespoon of local honey until well mixed. Place pancake on plate, spread a teaspoon of creme fraiche on top, add some berries then place another pancake on top and repeat. Sprinkle with light dusting of powdered sugar if desired.

This recipe makes about 20 small pancakes, which has been enough for our family of 6 most mornings. I say "most mornings" because there was one day when I had to settle for an egg over potato latke because the boys devoured these before I got to the table! I hope you don't share the same fate.


  1. um. you didn't mention these on the phone...MY GOODNESS. yum.
    definitely will be trying them out. Oh and Colin is at the store as I type this picking up the things he didn't have for the Puttanesca recipe you sent so he can make it for dinner tonight. YUM:)

  2. mmm we just made chocolate chip ricotta pancakes the other morning...heaven. I lived on cottage cheese pancakes when I was pregnant and this new cheese take was a welcome change and delight!

  3. those don't look like chocolate coin-size cakes! i'm going to pretend like i didn't find an apt. so that you have to feed me for a couple of weeks. that reminds me, i'm hungry. and guess what? at page 27 or 37 of chapter one. getting more excited by the minute.

  4. Also, those pancakes look like the pancake version of cookie monster, what with their raspberry eyeballs. I swear those pancakes are talking to me right now.