Sunday, October 2, 2011
Sometimes the circumstances dictate that Sunday night dinner can only be pancakes. Maybe you have just been dumped. You might just be feeling a little bit sorry for yourself. Maybe you broke your wrist and spent all morning in accident and emergency unable to drink liquids. Maybe the love of your life has just taken a job that means they're going to be away for long periods at a time and they just left. Maybe you just feel like wallowing. You might have one of those hangovers where you crave sweetness and sweetness only. Maybe you thought you were devoid of emotion but you started crying again. You might have spent the afternoon listening to too much Bright Eyes. Maybe you ran into your ex and it had an unexpected effect on your heart. You might miss your family, or your close friends, wherever they may be. Or maybe you just deserve a treat.
Nothing says treat like pancakes for dinner. Especially if they're served with black doris plums, citrus mascarpone and maple flavoured syrup.
It's not often I indulge, but pancakes for dinner were dinner this evening. I hadn't done so since the famous post-Patrick Swayze-dying Ghost and Dirty Dancing pancakes-for-dinner marathon my friend Rach and I got amongst in Mt Vic back in '09. I used to swear by buttermilk as the key to a good pancake. That changed this evening with the introduction to my pancake repetoire of Nigella's ricotta hotcakes. These, dear readers, are the best pancakes I have ever had.
(Nigella Lawson's, and I got them from her website. She says the recipe makes 25 so I halved it, and it made 2 smallish dud ones and 4 fluffy light amazingly perfect ones. And yes, I ate them all.)
125g trim milk
2 large eggs, separated
100g plain flour
1 tsp baking powder
pinch of salt
butter or oil, for frying
Put ricotta, milk and egg yolks in a bowl and mix well.
Add flour, baking powder and salt, and whisk to form a smooth batter. In a separate bowl, whisk the egg whites until the become foamy (it doesn't take long) and then fold into the mixture.
Heat your frypan and add a glug of oil or a knob of butter. Drop spoonfuls of batter and cook for about a minute until golden, before flipping.
For the citrus mascarpone put some mascarpone in a bowl, add the juice of about half an orange and some zest, then sprinkle over some icing sugar. Mix well.
Serve with a few pitted black doris plums from a tin. Drizzle over some maple syrup and cheer the hell up.
Whatever the circumstances of your Sunday, these come very highly recommended.