It has been wonderful since Diwali, catching up with friends and family, meeting some after what seems like ages; friends from school, college and university. Thanks to Facebook which helped us connect after over 20 years (makes me feel old!!). The month of October/ November is always one that I eagerly look forward to. It is festival time, celebration time and also time for my annual holy pilgrimage. It is truly wonderful to get in touch with one’s inner self; inspection, retrospection and correction. I invariably find myself a lot calmer and ‘settled’ person after spending time at the ‘ashram’.
As for this post, the initial plan was to bake chocolate cake using the ricotta cheese but my savoury tooth refused to settle to the idea of a moist ricotta cake. Instead it wanted to gorge on savory pancakes. And who wouldn’t agree on how tough it can be to win the battle of wits between sanity of mind and the palate craving for a savoury pancake. These fluffy pancakes were delicate, moist and wonderfully satiating; ideal for Sunday brunch or a garden party. And if you are in a mood to have them for lunch, pair them with these Grilled Prawns.
I had some spinach left over and threw in that into the pancake batter and the pancakes turned out like a glammed up version of paalak paneer, if I may say so. For the breakfast, I served them with this Indian 5-Spice Relish they tasted so wonderful…way better than I had expected actually!
You would need,
250 grams Ricotta or Home Made Cottage Cheese
1/3 C Spring Onion (green leaves only)
½ C finely chopped Spinach Leaves (washed)
2 Eggs, separated
1 Green Chilies (finely chopped)
1/3 C Rice Flour
Salt to taste
¾ tsp Chili flakes (adjust according to heat)
Oil to cook pancakes
Drain any excess water from the ricotta by keeping the ricotta in a strainer lined with cheese cloth or muslin cloth. Transfer the drained cheese in a mixing bowl and whisk with a spatula until smooth. Add the spring onions, egg yolks, green chillies, rice flour, salt, chili flakes and spinach leaves and mix them in well.
In a separate bowl, whisk the egg whites until stiff peaks are formed. Fold in half of the egg whites to the cheese mix and then add the rest of the egg whites.
Pour a teaspoon of oil on a hot griddle or non-stick pan and add 2-3 tablespoon of cheese batter. Spread it a little with the back of a spoon and cook till the bottom begins to turn brownish and then flip and cook the other side in a similar way. Remove from heat and serve with the tomato relish.
Note: The pancakes can be made ahead and reheated over the griddle pan.
Note: Be sure to use freshly made cottage cheese and not the store brought one sold in blocks.
Note: You can swap spinach with vegetable/s of your choice.
Yield: 8 (the size shown in pics)
Thanks for visiting and see you soon again