I hope you all had a great time ringing in the New Year.
Looking back on 2012, there were a number of bright moments for me: I started a new job, I became a first-time homeowner, I travelled back to Spain, and I started this blog.
Spending more time in my kitchen, practicing photography, and connecting with readers and other bloggers has been a fun new experience for me. Thanks to all of those who have taken the time to stop by and to leave comments; I really appreciate it.
Looking ahead, my goals for 2013 are:
- Stop being a maniac when it comes to work. Nothing good can come from checking email at 10pm. Put down the computer.
- Practice yoga more often… I will master crow pose without falling on my head, I will master crow pose without falling on my head.
- Do not let crazies on the subway stress me out. Drop into crow pose if need be.
- Try the recipes that scare me. Maybe my mole poblano will taste like a foot, but at least I made mole poblano that tasted like a foot.
- Eat more greens.
If you live in the Northeast, you are probably as cold as me this morning. Why not treat both yourself and your hangover to a nice hot cop of coffee and a big heaping plate of pancakes.
Below is the recipe for the Orange Ricotta Pancakes that I made for Christmas brunch. I wish you all a happy and healthy 2013!
Orange Ricotta Pancakes
Adapted from Food and Wine’s “The Breslin’s Ricotta Pancakes with Orange Syrup.”
Makes approximately 10 pancakes.
The best adjectives to describe these pancakes as hearty, rich, creamy, and decadent. They are definitely not the light and fluffy kind. You will leave your breakfast table feeling full (and happy). In some mouthfuls, you will get a nice chunk of ricotta, reminiscent of biting into a cheese danish. Just the scents of cinnamon, vanilla, and citrus mingling together make this brunch a very worthwhile endeavor.
1 1/2 cup all purpose flour
1/4 cup stone ground white cornmeal
2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
2 large eggs
1 cup low fat milk
1/2 cup whole ricotta cheese
Zest of 1 navel orange
1/4 cup freshly squeezed orange juice (juice of 1 navel orange)
1/4 teaspoon vanilla
In a large bowl, combine the flour, cornmeal, sugar, salt, baking powder, baking soda, and cinnamon.
In a separate medium bowl, whisk the eggs and then add the milk, ricotta, orange zest, orange juice, and vanilla. Stir to combine (it’s okay if the ricotta is still in chunks).
Pour the wet ingredients into the dry ingredients and stir until combined, but still lumpy. Mixing too much will cause the pancakes to be rubbery.
Melt butter in a large skillet or griddle over medium-low heat. Pour the batter, in 1/4 cup dollops, into the pan. Cook approximately 2 minutes on one side until golden brown, flip, and then cook for another 2 minutes on the other side until golden brown.