These are Tom Waits’ ricotta pear pancakes. I made them while strutting around the kitchen in my shorts, drinking black coffee, tango-ing til I was sore. And no need for stupid sugary sweet syrup! As I exclaimed while eating them, “There’s like, built in syrup!” Not really, but the mix of ginger/cinnamon and moistness of the pears and ricottagive you that pancakey feeling. There’s enough flavor already there that all you really need is that drizzle of yogurt on top. If my boyfriend were around while I was making them, I probably would have pulled my super cheezy move of, regardless of whether there’s pancakes around, placing my hand flat on his face and saying “Pancakes.” So I do it to you, reader. Pancakes.
Ricotta Pear Pancakes
Adapted from Vegetarian Cooking: A Commonsense Guide
1 1/2 cups flour
2 tsps. baking powder
2 tsps. ground ginger
2 tbs. sugar
4 eggs, separated
12-oz ricotta cheese (I used half ricotta, half cottage cheese)
1 bosc pear (the brown ones), peeled, cored & grated
1 1/4 cups milk
3 pairs, unpeeled
1 tb. brown sugar
1 tsp. cinnamon
7 oz. plain yogurt
Sift the flour, baking powder, ginger, and sugar into a bowl and make a well in the center. Combine the egg yolks, ricotta, grated pear, and milk, then pour into the well and mix until it just binds together.
Beat the egg whites until soft peaks form then fold into the mixture.
Melt some butter (or spray) a pan over medium heat. Pour in the batter to create even pancakes. Cook for 1-1 1/2 minutes, or until bubbles begin to form on the surface, then flip and cook on the other side for another minute, until all the pancakes are made. Keep warm.
Cut the pears into thick slices lengthwise. Melt some butter in a pan. Add the brown sugar and cinnamon, then stir until the sugar has dissolved. Add the pears and cook, turning once, until tender.
Serve the pancakes in stacks, topped with the pear slices and drizzled with yogurt.