Thursday Pancakes

The big, white wedgewood stove I grew up with was always cool to the touch, even when cranking out a factory-load of pancakes on a weekend morning. Time softens details, but I will always remember to flip them only when the little  bubbles form and start to burst on the glistening surface of the pancake. Ryan and I make these on Thursdays mornings when we only have a bit of time together.  This recipe is adapted from one of my favorite cookbooks, Forever Summer by Nigella Lawson. Full of easy, deceptively luxurious little treats, it’s a go-to when you have a little time on your hands and some room in your belly. I use sheep’s milk ricotta in mine and toss in a little yogurt for tang.

Ricotta Hotcakes


9 ounces (1 cup plus 2 tablespoons) sheep’s ricotta

1/4 cup milk

1/4 cup plain yogurt

2 large eggs, separated

3/4 cup all-purpose flour

1 teaspoon baking powder

pinch salt

2 tablespoons butter

any topping, fruit or otherwise


Put the ricotta, milk, yogurt and egg yolks into a bowl and mix well to combine. Stir in the flour, baking powder, and salt and gently whisk to make a smooth batter.

Beat the egg whites until they become foamy and then fold them into the ricotta-milk mixture.

Melt the butter in a warm cast-iron pan, and drop in heaping spoonfuls of the batter. Cook the hotcakes for about a minute, until the little bubbles are popping on the surface, and them flip them over, cooking for about another minute longer.

We love them with more butter and a generous helping of blackberry jam, but any fruit or maple syrup is equally pleasurable.

Makes about 20 small hotcakes.





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3 Comments

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3 responses to “Thursday Pancakes

  1. Hi, this is a comment.
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  2. Griselda Suarez

    Time on my hands and room in my belly… like now…But no sheep’s milk.
    Glistening surface….nice touch.

    What kind of stove are you using now?

  3. Alas, only a lovely modern gas stove…..but I pretend it’s the old one….Sometimes we see them around and I swoon. Someday. 🙂

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