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Monday, June 16, 2008

Ricotta Flatcakes with Maple Butter

One of my guilty pleasures are the Ricotta Flatcakes at The Landing. This weekend I wanted to make this delicious breakfast myself for good friends and the husband. And with the help of a Nigella Lawson recipe for Ricotta Hotcakes I succeeded.
Ms. Lawson suggests serving the pan or flat or hotcakes with apricots in honey(which sounds yummy), but I decided to serve it Landing style with maple butter and bananas -- and I also added raspberries and strawberries in agave and Belizean coconut rum --giving it a Caribbean touch ;).
I also made the pancakes a bit richer than Ms. Lawson's suggestion, using whole milk ricotta and some extra milk. I also substituted all purpose flower with brown rice flower, because that is what I had handy.
It turned out delicious however I felt guilty about the use of all that dairy (which at least was organic from grass fed pasture kept cows). So next weekend I will attempt a vegan and perhaps more eco-friendly version.
I will let you know how it turns out.


The Inspiration © Nina Corvallo

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