Thursday, November 24, 2016

Honey Ricotta Pancakes

A Special Breakfast of Honey Ricotta Pancakes with Pomegranate Seeds and Smokey Tasso Ham, with the very best Maple Syrup you can find.

Make this batter 1/2 to an hour before using if possible, which means, you’ll need to get into the kitchen before anyone else wakes up.

2 Tblspns Melted Butter
3/4 Cup Milk or Half n Half
1 Egg
1 Tblspn Honey
1 Tblspn Sugar
1/3 Cup Ricotta
1/3 Tspn Vanilla

Whisk together and add and mix in

1 Cup Flour
1/4 Tspn Cinnamon
1 Tspn Baking Powder

In a heated pan add a small amount of butter to melt 
with a big spoonful of batter and another side by side

Cook until lightly browned and flip, 
again cook until lightly browned

This recipe should make you 6 medium size light and fluffy pancakes

In Taos I purchased the Smokey Tasso Ham at Manzanita Market, (Cid’s Grocery Store also carries this product), Pomegranates are seasonal, the Maple Syrup was purchased in LeClaire, Iowa from a small producer who turns up at the local farmer’s market there from time to time. This combination of the sweet, smokey and acidic trio here were a perfect compliment and a lovely way to begin any day, especially this Thanks-Living (Thanksgiving) Holiday.

PS: As some of you may know my niece is a Food Writer, her writing is under the pseudonym Top With Cinnamon, follow her online at her Website, Facebook and Instagram feeds, she is currently working on her second cookbook. We recently visited London where she took us to a restaurant called Duck Soup, there I had pancakes of Polenta with Honey and Ricotta on top. This recipe is inspired by that breakfast. Thanks Izy and family.

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