I’ve been home for more than a week now, and I can’t believe how quickly time has flown by. This time next week, I’ll be getting ready to head back to London, eep.
Being in UK for the last 7 years has meant I’ve forgotten about how busy it gets during Chinese New Year. It’s been rather hectic over the last few days, with all the home visits and family gatherings – but rest assured that this has not stopped me from taking lots of photos! And for once I think I may just have more photos of people than I do of food in my camera. It’s been great fun though, and things should get slightly less busy now as it usually does around the 3rd day of Chinese New Year (for those of you who don’t know, we Chinese go all out, and the celebration lasts for a full 15 days).
Although I’ve been surrounded by lots of red & gold decorations, as well as lots of Chinese/Malaysian food, I didn’t want to miss the chance to post something on Pancake Day (even though it’s not in line with my plan to have Chinese New Year related posts). I’m a massive fan of pancakes, and try to make them whenever I can. I still remember the first time I made pancakes – they were upsettingly thin and dare I even say.. not fluffy in the very least! But practice always helps, and after many many experiments, I have found my favourite pancake recipe: none other than the lovely Bill Granger’s ricotta hotcakes.
I have previously blogged about these little babies, but as it IS my favourite pancake recipe, I hope that you will forgive me for blogging about the same thing. What I can say is that I now am able to make them fluffier than I could previously – I used to flatten the pancakes with my spatula as I thought this would make it brown more evenly, but I then realised that this meant my pancakes would flatten out and be less ‘fluffy’. So the best way to do this is definitely to just pour the batter onto the pan, and resist the urge to mess around with it!
Bill’s original recipe calls for these hotcakes/pancakes to be served with bananas and honeycomb butter, but as I have never been one for following recipes to the T, I’ve always served it with the fruits I have on hand. I previously served them with a mix of summer berries (which I buy frozen from Waitrose – they come in really handy I must say!), and this time, I went for blueberries instead. And of course, lots and lots of maple syrup.
I hope you do try these, even if it’s not today. I promise it’ll be worth it. (And if ricotta pancakes are not your thing, maybe you’ll prefer these chocolate chip pancakes.)