|Copyright Working London Mummy 2012|
A leisurely weekend breakfast either at home or out with the mini munchkins is one of the last remaining bastions of civilisation and relaxation in my life at the moment. Whilst going out for breakfast allows us to feel like we still get out (and in my part of town there are numerous options), one can get a little bit of menu fatigue. In order to refresh our appetites for these places as well as being lighter on the wallet, we have started to make more of breakfast at home. I still don’t think I have been able to read a weekend newspaper or finish a cup of tea without reheating it in what seems an age, but you take what you can get when you have 2 young children. Besides that, the option of dining in pyjamas is a good one, and who says eating at home does not mean you can use your fine china and the cake stand you carefully negotiated onto the wedding list when your husband had a little more patience for your foibles…
These ricotta hotcakes make a great breakfast. Rather lighter than American style pancakes but equally delicious with fruit and spiced maple syrup. I used the recipe for Ricotta hotcakes from Nigella Lawson’s website here. There are many versions on the web but these were quick, simple and foolproof.
The rhubarb was poached in orange juice with sugar and ground cinnamon, star anise, cardamom and ginger. I have previously used this method when making a Rhubarb Meringue Pie and is from a recipe in Nigella’s How to Cook, one of my most used books.
They worked really well for us. I mixed the juice from the poached rhubarb with a hefty dose of maple syrup, a tiny shot of unsalted butter and drizzled this generously over piles of fruit and hotcakes. This combined with a mug of tea is truly medicinal.
I am linking this to Sarah’s (Maison Cupcake) Forever Nigella recipe linkup since the theme is Spring (forced rhubarb being very much in season) This month is hosted by Lucy at Vanilla Frost. I am also submitting it to Ren at fabulicious food’s Simple and in season, since the recipe is exactly that.