Sarah is living alone for the first time. In her apartment on the park there is no one to zip up that final bit on the back of her dresses. I flew into Japan yesterday for six weeks of dedicated writing time. I won a small scholarship and they paid for me to come here to Kyoto. I have a tiny aparto with tatami, a futon to roll and a deep bath. I was worried about being lonely but now that I’m here I couldn’t be happier with just me and a never-ending cup of green tea. I’ll be here until just before Christmas working on a new project, but I’ll still be posting recipes as well as collecting ideas and inspiration.
This recipe for blueberry and ricotta pancakes is a good one – especially with some Wisconsin ma and pa maple syrup. Colin Trechter can you get Sarah and I each a pint when you go home for Christmas? I have serious cravings for that maple syrup. The pancakes are rich and fluffy with bursts of blueberries throughout. Frozen blueberries are fine, but you should be able to find fresh this time of year.
A friend of Colin’s, Amory, from his rural hometown of River Falls came and visited us this year. Amory’s family has an organic farm and at the end of the blueberry season they freeze kilos and kilos of blueberries. (In the kind of freezer that in my experience has always been filled with butchered cow that at one point would have had a name and been fed bananas over the fence.) But Amory’s dad made blueberry pancakes all year with these frozen berries, and he has a secret recipe that even Amory doesn’t know. Amory made us his version, and we used up the last of the Wisconsin maple syrup.
In other news our 2012 calendar is ready. Sarah, Lauren and I are so excited. It’s lovely to have something tangible in our hands after a year of hard work and dedicated eating (maybe it wasn’t such hard work …) You can purchase them here.
Blueberry Ricotta Pancakes
1 cup fresh ricotta
3/4 cup organic milk
4 free-range eggs separated into yolks and whites
1 cup plain flour
1 tsp baking powder
1 pinch salt
knob of butter
1 cup of blueberries
Place the egg yolks, ricotta and milk in a bowl and fold til just combined. Sift the flour, salt and baking powder into a bowl and set aside.
Combine the ricotta mixture and the flour mixture and stir gently til just combined. Add the blueberries. Whisk the egg whites until stiff and fold into the mixture with a light hand.
Place the batter by the tablespoonful into a buttered pan and cook for about 2mins or golden and then turn over and cook for another couple of mins til cooked through.
Serve with cream and maple syrup!