Wednesday, September 11, 2013
Recently I was reading a book of essays by Nora Ephron and came across a recipe she used for a morning pancake: one whipped egg with 1/3 cup of whole milk ricotta cheese added in.
The large pancake is cooked - without oil - in a nonstick pan. (I use one of those green ceramic pans.)
What a find! This is a great high- protein breakfast dish that is quick and easy to make.
Nora claimed that we could add jam to the pancake, but she ate hers plain.
The first one I made I ate plain - and found it to be lacking.
The second one I made, I added some vanilla to the batter, then dunked the pieces in some maple syrup -- no more than two tablespoons in total. Yummy!
I think this pancake could also taste delicious with some leftover cooked vegetables added in.
I see this pancake as a perfect medium for all kinds of added flavors -- and I plan to experiment.
I also plan to try it using the part-skim milk ricotta cheese.
There are great possibilities ahead!