...and the joy they bring.
This blog is all about the little things in life and the joy they bring. There are so many things that pass you by quickly or that are always around and you don't notice them with the busy nature of life at times. I'm collecting images, sounds, moments, stories of all those little things that bring me joy. I don't want to miss a beat. I hope they can also bring some warmth to your heart.
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{ ricotta pancakes and maple syrup apples }
We are planning to have a relaxing weekend with some Tuscan cookbooks getting ready for our trip to Italy next week. Weekend is also the time to enjoy a long and lazy breakfast. We have adapted Mr. B’s American pancake breakfast tradition into our Sunday morning routine. It’s easy to make them fit every season. This recipe for fluffy ricotta pancakes and sticky maple syrup apples is our fall version. Happy weekend!
Ingredients (serves 4){ pancakes }
- 9 ounces (250 g) ricotta cheese
- 2/3 cup (125 ml) milk
- 2 eggs, separated
- 3 1/2 ounces (100 g) flour
- 1 teaspoon baking powder
- oil or butter for the pan{ apples }
- 2 tablespoons butter
- 3 apples
- 2/3 cup (125 ml) maple syrup
- 1/2 teaspoon cinnamonSeparate egg yolks and whites. Whisk together ricotta, milk and egg yolks. Mix flour and baking powder and add in the batter. In a separate dish, beat egg whites until foamy. Fold the egg whites in until combined. Dollop batter on a large oiled pan or skillet. Cook both sides until golden.
While the pancakes are cooking, prepare the apples. Heat butter in a pan over medium heat. Cut firm apples into thin wedges and transfer to the pan. Measure in 1 tablespoon maple syrup. Saute the apples for 5 minutes until soft and sticky. Add in the remaining syrup and cinnamon. Spoon apples and syrup on pancakes and serve warm.
