After watching an episode of Cupcake Wars (I know, it's bad, but it's good when you are a beached whale and everything hurts. Guilty pleasures and all that) I was alerted to ricotta pancakes. I'm not sure if they are an American invention, or an original Italian sweet but they struck me as a thoroughly good idea. Perfect for brunch, or in my case, a little afternoon delight. They really are super light and creamy, pillowy if you like. However my day today involved Lidl (one of my favourite shops for certain things) and they don't sell ricotta. Instead I used their soft goats cheese which worked perfectly instead. I've wolfed down these, and have some batter left for when my Mum arrives in the morning. Serve with blackberries (or a late autumn fruit compote) and maple syrup. And even a scoop of ice cream if you really want to push the boat out.
85g plain flour
5g baking powder
1/2 tsp ground nutmeg
a good pinch of salt
2 level tablespoons of golden caster sugar
200g soft goats cheese
2 medium free range eggs
vegetable oil for frying
Mix together the dry goods, the flour, baking powder, nutmeg, salt and sugar in a medium bowl. Now in a jug beat together the soft cheese, eggs and milk. Using a whisk, gradually beat this into the dry goods bowl until you have a smooth batter. Set this aside for half an hour to melge and bond.
Heat a flat cast iron griddle pan (these are best because they take on a lot of heat and hold on to it unlike flimsy frying pans) on a high heat until it is smoking. Then turn the heat right down and brush with oil. When the oil is hot, pour on a small ladle of the batter. Flip the pancake when it is dry around the edges and has tunnels of bubbles on the surface. Heat for just long enough on the other side for the pancake to seal. Remove from the pan and serve up warm.