Cooler weather means heartier pancakes. And I'm a sucker for anything made with ricotta. And bran. And raspberries.
This recipe is from the January 2011 issue of, you guessed it, Chatelaine. I do have recipes from other magazines. I think.
Anyway, the verdict?
Oh my god yummy. The pushing-the-slightly-thawed-raspberries-through-a-sieve thing is labour-intensive; I got my sous-chef to do it. And you're left with cold raspberry syrup. I heated the maple syrup before adding to cut down on the cold, but next time I'll heat the raspberries in the microwave before sieving. The outcome was well worth the labour.* The pancakes are really tasty on their own, too. Light and yet substantial at the same time.
Chatelaine is usually pretty good about saying how many pancakes you can expect to get, but this time they only say "Serves 4" at a 1/4 cup per pancake. The picture shows 16 pancakes, but I got only 12 at 1/4 c. each. And that's with using a bit more than 1 c. of ricotta, because what am I going to do with 1/8 c. of ricotta? -- wait, don't answer that.
Anyway, this recipe is a definite keeper. Now excuse me while I go have some more...
*Of course, I didn't have the worst of it. But the DC agrees.
This recipe is from the January 2011 issue of, you guessed it, Chatelaine. I do have recipes from other magazines. I think.
Anyway, the verdict?
Oh my god yummy. The pushing-the-slightly-thawed-raspberries-through-a-sieve thing is labour-intensive; I got my sous-chef to do it. And you're left with cold raspberry syrup. I heated the maple syrup before adding to cut down on the cold, but next time I'll heat the raspberries in the microwave before sieving. The outcome was well worth the labour.* The pancakes are really tasty on their own, too. Light and yet substantial at the same time.
Chatelaine is usually pretty good about saying how many pancakes you can expect to get, but this time they only say "Serves 4" at a 1/4 cup per pancake. The picture shows 16 pancakes, but I got only 12 at 1/4 c. each. And that's with using a bit more than 1 c. of ricotta, because what am I going to do with 1/8 c. of ricotta? -- wait, don't answer that.
Anyway, this recipe is a definite keeper. Now excuse me while I go have some more...
*Of course, I didn't have the worst of it. But the DC agrees.
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