Remember I said I’d used that homemade ricotta to make pancakes? Well, that wasn’t quite the whole story. Every day, I’ve been looking longingly at my kilner jars of mincemeat “maturing” on the kitchen counter and, finally, I cracked. After all, it is almost two weeks, right? How mature does it need to be?The result: Christmas pancakes!! Yes, yes, I don’t expect anyone else will be rushing to try this combo – the (exquisitely boozy, though I say so myself) mincemeat rather overwhelms the delicate lemon flavour of the pancakes, though you’ve still got the fluffy texture – but I loved ‘em, particularly with a dollop of cream (I love most things with a dollop of cream.) It was all I could do to stop myself donning a Christmas sweater and settling back with THAT Phil Spector album. I couldn’t find the “Comfort & Spice” ricotta pancake recipe online, but this one’s more or less the same, and it’s not too late to whip up a batch of mincemeat – you know you want to!!
‘Tis the season
6 Comments to “‘Tis the season”
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Those look so yummy!! I love a good fluffy pancake and often make mine with buttermilk although now I’m tempted to try ricotta (homemade of course!)
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MlikJam, thank you! Am a big fan of using buttermilk in pancakes myself! Try the ricotta version, though. Featherlight, I assure you!
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Oh this is such fun! What a great way to taste-test your mincemeat!
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Isn’t it? And I am now reassured that I really have made mincemeat and not some hideous concoction. Proof yet again that I do my best cooking at 7:00 a.m.!
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Yum! The photo captures the fluffiness exquisitely!
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Merci!!
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