If I was an organised type of a person I might have posted this recipe prior to last Tuesday so you could actually enjoy it on that long-looked-for annual event, Pancake Tuesday. Well, if I was an organised type of a person I might have even made this on Pancake day itself. But if you haven’t realised by now, I am definitely not an organised type of a person even at the best of times. It turns out that at 8 and 1/2 months pregnant I am a dishevelled and discombobulated mess. As such I didn’t get myself together to make these beauties on Tuesday last (I think I was probably napping at the time), so we ended up having a Pancake Wednesday instead. But, you know what? Pancakes are damn good on any day, so I give you leave to make these on any which day you like. The ricotta along with a hint of lemon zest adds a delicious twist to the American style batter, whilst the smatter of raspberries and very British lemon curd make for the perfect combination.
Tag Archives: Pancakes
If there is one thing that America knows how to do it is breakfast. When I lived in America, after a night on the town we regularly used to make late night visits to IHOP (The International House of Pancakes) for a post-match recuperative carb-fest. A couple of times I passed out in the car before we even reached the car-park (sorry Mum), but if I made it to the booth I only had eyes for one order: a blueberry stack with bacon. Now breakfast is one of my favourite meals (along with dinner and, um, lunch…!) – and no doubt through the course of this blog you will hear me wax lyrical about numerous breakfast wares – but truly, blueberry pancakes with bacon is the perfect breakfast. Sweet spongy pancakes, dotted with juicy tart blueberries, served alongside salty bacon, all smothered with ladlefuls of maple syrup. Genius.
About a year ago Jamie Oliver opened his shop-cum-cafe-cum-cookery-school, Recipease, in Brighton. The shop in the front sells Jme products and ingredients, bakery goods, wines and takeaway meals that you can cook yourself at home. Originally you could also pop in and make more-or-less the same meals yourself using ingredients and recipes laid out at little cooking stations, but I guess that wasn’t really very successful because about 6 months ago they replaced the cooking stations with tables and started serving breakfast and lunch instead. I liked the idea of the little cooking stations, but I have to admit that I never ever went and cooked something so there’s no surprises that they packed that in.
The main attraction of Recipease (in my humble opinion) is the cooking classes that they offer on a range of skills, from tutorials in specific dishes through to how to cook the perfect steak right through to more advanced skills such as filleting fish or deboning chicken. Like a roving reporter who diligently covers all angles and gets all facts before running her story, I thought I ought to dabble in both food and classes before reporting back to you. Here is the low-down on breakfast and the “easy to learn” lessons.
In a moment of uncharacterly organisation I had the presence of mind to prepare a wonderful pancake recipe for you prior to pancake day, so you can actually use it today.
Well, ok, actually I thought it was pancake day last week and came home full of the joys of our annual pancake extravaganza, only to be told by Sven that I’d got it completely wrong. Needless to say, I felt very stupid, but every cloud has a silver lining and this particular cloud has two. 1) You all get a lovely pancake suggestion in time for actual Shrove Tuesday and 2) we get to eat pancakes twice this year. So who’s stupid now?