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.
You could use cottage cheese instead of ricotta.
1 cup ricotta cheese
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.