Monday, 15 September 2008

Ricotta Hotcakes with Caramelised Pears and Greek Yoghurt


In a word, fluffy.

Fluffy as in the pillows you had your head on a few hours ago rather than fluffy, the contents of your bellybutton.

Whisked egg whites are incorporated into the ricotta pancake batter making the finished mix more like a soufflé. The result? Expanding air bubbles and hotcakes that puff up for a lovely light breakfast or brunch dish. Goodbye greasy fry-up. Hello hotcakes!

3 comments:

Leigh said...

dude these look sooo good. great work!

vincent said...

Hello,


We bumped into your blog and we really liked it - great recipes YUM!!! YUM!!!.
We would like to add it to the Petitchef.com.

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on Petitchef.com.

To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

Best regards,

Vincent
petitchef.com

Tanisha Singh said...

Your recipe for Nutella-stuffed chocolate chip cookies is really looking delicious and fabulous. i am sure it is one of the best item, thanks for sharing such king of cookies. restaurant near venkateshwar college