Monday, April 11, 2011
I've been neglecting the current featured cookbook on the 101 Cookbooks Library - Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery. In addition to my regular everyday busy schedule, I've been making things from the NY Times Recipes for Health and from Super Natural Cooking, and now Super Natural Every Day. But I bought some fresh ricotta last weekend specifically for this recipe, and I fully intended to try it!
I made two adaptations to the recipe. First, I added one tablespoon of sugar because I wanted just a bit of sweetness to it. Also, I ran out of all-purpose flour, which I didn't mind because I didn't want to use all AP flour anyway, but I substituted 25 grams (out of 150) with whole wheat pastry flour. I think it would work fine to increase the amount, but I ran out of AP at 125 grams, so that's why I chose that amount. I love that the measurements are in grams - it was way faster and less messy to measure with my scale.
I'd love to try sprinkling in some blueberries - they go well with ricotta and I think they would be great to sweeten up this pancake. I'd also like to try a savory application, with some chopped fresh herbs and sauteed mushrooms/vegetables. That could make a nice brunch or dinner, or maybe even a savory breakfast (though that's usually not my thing).