I have fond memories of eating pancakes as a kid. As an adult, I’m terribly picky about them, and I don’t usually order pancakes off a breakfast menu if I can help it. But at the resort my family often goes to over Christmas, there are amazing, enticing pancakes, and I’m unable to resist them. These are unusual, ricotta pancakes cooked thin and dense, and served with passion fruit syrup and a pool of butter. Recently I woke up craving these particular pancakes. I didn’t have ricotta in the house, but yogurt made a great substitution for it, as did the tangy fresh pomegranate seeds for the passion fruit. Since these pancakes are light on the flour (actually, sort of light on ingredients in general), the end result is airy, not-too-sweet, and satisfying.
From my kitchen, albeit small, to yours,
Cara, THE QUARTER-LIFE COOK
I happen to have been given a pomegranate as a gift. If you don’t have one, try berries, banana slices, or sauteed apples.
1 egg, separated
1 egg white
1/2 cup yogurt
3 tablespoons flour
1/4 teaspoon vanilla extract
1 teaspoon sugar
pinch of salt
1/2 teaspoon butter
1/4 cup pomegranate seeds (or other fruit)
Separate the egg. Combine the 1 egg yolk in a small bowl with the yogurt, flour, and vanilla extract. Stir well with a fork.
In a larger bowl, beat the 2 egg whites, sugar, and salt until they are fluffy and hold a soft peak.
Scrape about a third of the egg whites into the egg yolk-yogurt mixtures and stir to lighten. Very gently, fold in the rest of the egg whites, trying not to deflate them.
Melt the butter in a small nonstick pan over medium-low heat. When the pan is hot, add half of the batter. Cook 3-4 minutes, until brown, then flip and cook 3-4 minutes on the reverse side. Repeat with the remainder of the batter.
Top with pomegranate seeds, syrup, and a thin slice of butter. Serve with syrup.