Fluffy Ricotta Pancakes with Griddled Peaches - Exploring New Culinary Inspirations: Who's Your Favourite Cookery Writer?

Whilst researching recipes for another imaginary Greek Tour, I have recently discovered Georgina Hayden and her cookbooks Stirring Slowly & Taverna ... And I have to say, I'm a little smitten with a lot of her recipes and can't believe I haven't come across her before.

For me, her dishes burst with authentic flavours and heart warming narratives. This fluffy ricotta pancakes with griddled peaches really sang out to me and is the perfect inspiration for a long lazy warm, summer breakfast to be indulgently devoured in the garden.

Fluffy Ricotta Pancakes with Griddled Peaches

These pancakes are taken from the original recipe for Anari, Pistachio and Apricot Pancakes found in Taverna, but I have switched the apricots for peaches. ... And as suggested used Ricotta in place of Anari (Greek Ricotta). This fluffy pancake recipe really embodies comfort food while adding a refreshing twist suitable for any breakfast or brunch spread.

Imagine soft, airy pancakes that melt in your mouth, enhanced by creamy ricotta cheese. The griddle peaches, with caramelized edges and sweet, juicy insides, create a burst of flavour that pairs perfectly with the pancakes.

Recipe

Creating these pancakes is straightforward and requires a few ingredients commonly found in your pantry. The key element, of course, is the ricotta cheese, which adds moisture and richness to the batter.

Ingredients:

125g Ricotta

100mls Milk

2 Large eggs

½ lemon

60g Caster Sugar

A pinch of salt

½ tsp Baking powder

30g Unsalted butter

3-4 Peaches

20g Pistachios

2 Sprigs of mint

2tbsp Honey

Method:

Preheat your oven to 180°C/gas mark 4.

Drain the ricotta in a sieve to dry it out a little. Spoon the drained ricotta into a large mixing bowl and pour in the milk. Separate the eggs, adding the yolks to the ricotta and keeping the whites to one side in a clean medium-sized mixing bowl. Finely grate the lemon zest into the ricotta, add the sugar and salt and beat all the ingredients together. Sift in the flour and baking powder and fold them in.

Whisk the egg whites with an electric hand whisk until you have stiff peaks, then fold them into the ricotta batter, keeping it as light and airy as possible.

Place a medium non-stick ovenproof frying pan on a medium heat and add the butter. As soon as it has melted and is bubbling, ladle in the ricotta batter, then place the pan in the oven. Bake for 20–25 minutes, until risen, gold and the edges are crisp.

Meanwhile place a griddle pan on a high heat. Cut the apricots into wedges and, when the griddle is hot, grill them for a few minutes on each side until charred. Finely chop the pistachios. Pick the mint leaves.

When the pancake is ready, slide it on to a serving plate or board. Top with the apricot wedges, drizzle with honey, scatter over the pistachios and mint leaves and tuck in.

Who Inspires You?

Exploring new recipes from contemporary cookery writers reveals how food transcends mere sustenance. A well-crafted cookbook can whisk you away on a journey, evoke cherished memories, and spark creativity in the kitchen. Now it's your turn ... Who's your current favourite cookery writer and which of their dishes has inspired you to get busy in the kitchen?