Fries to Foie Gras
FTFG is a Medical student and his passions include eating and cooking (in that order).
He hopes to eat his way around the world one day and own a patisserie after he has retired.
FTFG's unwilling sous-chef and pretend patient.
FTFG tricked me into being here - but then I fell in love and stayed.
Past PostsOctober 2011
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Ricotta Hot Cakes with Bacon, Butter and Bananas!
Its been a while since my last post as I've resumed uni *long sigh*. Neurology is by far the most knowledge-dense block we've done so far and it's giving me a massive migraine (subdural haemorrhage anyone?) /end Rant. Now onto a happier topic!
One of my favourite meals of the day is Breakfast/Brunch. Why? Well its probably the only meal where you can have a sweet as a main and it would be completely justifiable. The sun is out, coffee is ALWAYS present and it's the beginning of a new day!
I'm pretty sure most of you reading this would agree with me that Melbourne is the Mecca for all things brunch. Whilst I was down there last year, stopped by at a cafe called 'Ms Jacksons' in St Kilda. This place was an exact replica of Bill's at Surry hills (Corn Fritters, Ricotta Pancakes - you name it). Now putting aside the infringement of intellectual property, you couldn't argue with their pancakes. Not only have they copied Bill, they've improved it. Fluffier, Tastier - and just foodgasmic.
1 1/3 cups Ricotta
3/4 cups Milk
4 eggs separated
1 cup plain flour
1 teaspoon baking powder
1 pinch of salt
Honeycomb Butter (1:1 Soft Butter, Honeycomb and Honey (to your tasting) in a blender) - Roll into a log and cut.
Dry Mix: Sift together the flour, Baking powder and salt.
Wet Mix: Place ricotta, milk and egg yolks together and whisk to combine.
Mix together wet and dry mix.
Beat Egg whites until stiff peaks form (I found very stiff peaks gave a fluffier texture)
Fold Egg whites in two batches.
Fry as per normal pancakes and you're done! Add crispy middle bacon, torched bananas, maple syrup & honeycomb butter!