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More Nora, Recipe and All

February 24, 2011

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In the previous blog, I wax eloquent about Nora Ephron. So similar are our passions, paths of discovery and almost parallel lives, that I’m left wondering if we were sisters in another incarnation.

It’s probably our Jewish heritage, crazy families and creative bent that make us kindred in my eyes, all of which are discussed, often hilariously, in her latest book: a thin, compact tome called I Remember Nothing. This title is a reference to being a middle-aged (69-year-old) woman for whom memory loss, taking so many pills in the morning that she has no room for breakfast and other hazards of the aging process are darkly funny.

The book is also peppered with references to food and even includes the odd recipe. Again, Nora and I are on the same page, especially in the case of the Ricotta Pancakes she writes about in the chapter called I Just Want to Say: Teflon.

In it, she bemoans the fact that so many things she likes and depends on are found to be dangerous to a person’s health. About to throw out her favourite Teflon pan, she makes one last batch of her no-carb Ricotta Pancakes for which it was the perfect utensil.

Strange but true, a version of these were one of mother’s staples when making breakfast for my over-weight dad. I have also made renditions of them over the years. Here are the pancakes I made this morning inspired by Nora’s recipe which did not include my nutrition-boost of bran and oats.

Ricotta pancakes
You could use cottage cheese instead of ricotta.

1 cup ricotta cheese
2 eggs
2 tbsp wheat bran
3 tbsp quick-cooking or old-fashioned rolled oats
Butter or oil for lightly greasing skillet

In bowl, combine ricotta, eggs, bran and rolled oats.

Grease skillet and place over medium heat. When hot, add spoonfuls of pancake batter; flatten gently with spoon. Cook about 6 to 8 minutes, turning once, until golden brown.

Serve with maple syrup, applesauce, yogurt or garnish of choice.

Makes about 6 medium pancakes.

Filed Under: Recipe, Ricotta Tagged With: 2 eggs, aging process, cottage cheese, cup ricotta cheese, garnish, jewish heritage, maple syrup, medium heat, memory loss, nora ephron, parallel lives, passions, quick cooking, renditions, ricotta pancakes, rolled oats, skillet, staples, teflon pan, wheat bran

Marion Kane, Food Sleuth®

Marion Kane, Food Sleuth®

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Marion Kane, Food Sleuth®

Marion Kane has been a leader in the world of food journalism for a few decades. She is an intrepid populist whose work combines social commentary with a consuming passion for all things culinary. For 18 years, she was food editor/columnist for Canada's largest newspaper: the Toronto Star. She lives in Toronto's colourful Kensington Market and is currently a free-wheeling freelance food sleuth®, podcaster, writer and cook.

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