I have developed a penchant for cheeses since childhood despite none of family shares the same passion as myself. My first taste of cheese platter was when my mum took me to a French restaurant for a three course meal that came with a buffet of appetizers. Mesmerized by the vast selection of cheeses on the buffet table, I remember that I was on cloud nine and my appetite was all wide open!
Like any fearless and clueless child, I took a small portion of every kind. Everything was pleasant until I tasted the blue cheese. No offence to anyone, blue cheese is not my cup of tea (which is an under statement coming from me) and it has certainly turned me blue. I was so scared of cheeses for a long period of time and only stick to the safe ones like cheddar and mozzarella until I started working, which was when I rekindled my love for cheeses again! Why? Every function I have attended, there’s always a fancy cheese platter, if you can’t beat them, join them. That said, it’s still a no to blue cheese.
Sorry blue cheese!
I must admit that I have never used ricotta in my cooking before. I do enjoy ricotta in cannelloni and the triangle puffs, other than that, that’s as far as I know about ricotta. I could not find a better way to use ricotta – in pancakes.
When it comes to making pancakes, I can be quite adventurous in trying various recipes. After all I think making pancakes is one of the less intimidating food and often, foolproof.
So tell me what’s your favorite pancake recipe?
(adapted from Nigella’s Ricotta Hotcakes Recipe)
Makes about 25 pancakes
I have substituted plain flour and baking powder with self-raising flour because I failed to find my baking powder amongst the uncountable packets of spices and baking needs in my pantry (oops!). Also, I have a confession to make: I used a handheld mixer to whisk two egg whites. I know, I know, what a disgrace right? I for one know that I can never be a pastry chef or a baker.
250g ricotta cheese
125ml semi-skimmed milk
2 large eggs, separated
100g plain flour
1 tsp baking powder
2 tsps groundnut oil
1. Put the ricotta, milk and egg yolks into a bowl and mix well to combine.
2. Stir in flour, baking powder and salt and gently whisk to make a smooth batter.
3. Beat the egg whites until they become foamy and then fold them into the ricotta mixture.
4. Heat the oil in a large frying pan and drop in heaped dessertspoons of batter.
5. Cook pancakes for about 1 minute until golden and then flip them over and cook for another minute.