The Frugal Diva: Pancake Edition

Before we get to the recipe of the day, I suppose I should update you on Goose Quest 2009 ... it was a bust. No geese were to be had at any of my local markets, and, perhaps more surprisingly, none were to be had at D'Artagnan - famous purveyor of all things meat. Only after scouring the stores did I think to check Fresh Direct, my local online grocer, and low and behold they did have a goose. But it was too late for this weekend. Now that I finally found a source, and right under my nose, Goose Quest 2009 will happen ... date TBD. Stay tuned.

And now, its breakfast time! Another bitterly cold day has dawned and La Diva was in need of a hot breakfast today. A quick shop of the fridge offered the usual eggs and a bit of ricotta cheese, left over from my gnudoni experiment last week. In the mood for something a bit more special today, I decided to whip up a batch of ricotta pancakes. They hit the spot!

Ricotta Pancakes:

• 2 large eggs
• 1/4 cup part skim ricotta cheese
• 1/2 tsp. pure vanilla extract
• 1 tsp. agave nectar
  
• dash of ground cinnamon
• dash of freshly grated nutmeg, optional
• 2 tbsp. whole wheat pastry flour
• a pat of butter or some canola oil for greasing the pan
  

Crack the eggs into a small bowl and whisk to scramble. Add the ricotta and continue to whisk well to incorporate. Add the vanilla, agave nectar, cinnamon and a bit of fresh nutmeg, if desired, and mix well to combine. Add the whole wheat pastry flour and whisk again to fully incorporate. Allow the batter to rest in the fridge for 10 minutes.

Heat a large, non-stick skillet over high heat and add a bit of butter or canola oil, just enough to slick the pan. When the pan is hot, add the batter by tablespoonfuls to the pan so as to create small, "silver dollar" style pancakes. The batter will be thin, so smaller cakes will be easier to turn. Four small cakes at a time should be about right. Allow them to cook on one side until golden brown and the batter begins to form small bubbles, then flip - very gently - and continue to cook on the other side until done. Remove from the pan and serve with the topping of your choice.

As written, this recipe will yield 8 small pancakes, which is one serving. The recipe can easily be double or tripled as necessary.

These pancakes are not just delicious, they're 100% South Beach approved! They're incredibly light, with a texture somewhere between a pancake and a crepe. I happen to love nutmeg, but if the flavor does not appeal to you, by all means leave it out. I topped mine with a bit of butter and some sugar-free maple syrup, but honey, real maple syrup, or some kind of fruit topping would be delightful as well. A perfect, and guilt-free, way to celebrate tomorrow's International Pancake Day. I hope you'll try 'em!

Lastly, I want to thank both Words Words Words and Dana McCauley for offering their recipes for roast goose. I just knew my readers would come through for me. Thank you both so much! I'm hopeful for a March date for Goose Fest and will indeed be taking you up on your kind offers.

So, what did you have for breakfast this morning? Curious Diva wants to know.

Bon appetit!