The past six months of my life have been marked by lots of traveling. Many people have asked why I felt the need to leave home so often. Many of them didn't really understand. The Dutch are quite a judgmental people. They sometimes have a hard time minding their own business and the questions they ask are not always out of sheer curiosity. I have gotten used to it, though I think it's not one of our best traits. But to answer the question - why did I travel so often? Even though I love being at home, together with Rob, I also feel so happy and rich when exploring new ground. Each time it feels like I am finding more of myself, like pieces of a big puzzle. And above all, our planet has so much to offer, I would feel so sorry if I wouldn't try and see at least a bit of it.. Last Monday I returned from Scotland (more on that in a next blog post), and next Wednesday I will leave again, to join Eva and Carey in Iceland for the First We Eat workshop. Two weeks later I will fly to Italy to Zaïra and Valentina and experience their workshop in Gradera. I can hardly contain my excitement. After each travel I download the photos, edit them and show them to Rob, all happy and satisfied. The downside to being away so often (and working 40 hrs a week) is that there is little time for recipe development, little time to explore food styling, and little time to be inspired by the work of my favorite colleague bloggers. But I am hoping that will change soon because in a month I will start with a new (food related!) job, with fewer and more regular work hours.
First however, these pancakes. They are inspired by the ricotta pancakes I had at Five Leaves in New York, one of the most special places I visited. I left out the honeycomb butter, since I tried to to make the recipe a bit more healthy. That is why I prepared a very simple redcurrant sauce which you can pour over the pancakes.
Lemon ricotta pancakes with redcurrant sauce and bananas
3 eggs, yolks and whites separated
1 1/4 cups ricotta
1 cup spelt flour
1/2 tbsp baking powder
3/4 cup almond milk
3/4 tsp fine sea salt
1 tsp coconut sugar
zest of one small organic lemon
1 banana, sliced
1 cup redcurrants
2 tbsp water
2 tbsp high quality honey
maple syrup (optional)
How to make it:
1. In a bowl, whip the whites with a hand mixer until you have soft peaks. In a second smaller bowl, combine the ricotta, the almond milk, the egg yolks, and the zest. Stir until combined.
2. In a third bowl, sift together the flower, the baking powder, the salt and the sugar. Add the wet ingredients to the dry ones and stir to combine. Then, carefully fold in the whites.
3. Melt coconut oil or butter in a frying pan (I used a small one the size of the pancakes, so easy!) on medium high fire. When the pan is hot, lower the heat. Add a large spoon of batter each time. When bubbles start to appear, flip! Continue to cook until golden and set. Add to a plate and cover with another plate to keep warm.
4. In the meantime, add the redcurrants to a small saucepan. Add the water and the honey. Stir a little bit and let the berries fall apart on low heat. After about 10-15 minutes, your sauce is ready.
4. When all your pancakes are ready, serve with the redcurrant sauce and the bananas. And if you like, add some maple syrup, though that's really not necessary as the pancakes and the topping themselves already make for a delicious breakfast! Enjoy!