We bookmark so many recipes that inevitably some of them never get made, or by the time we revisit them, the ingredients are no longer in season. We're quite glad we didn't overlook Yotam Ottolenghi's recipe for savory ricotta hotcakes. Make them now, while tomato season is still in swing.
Ottolenghi's weekly column for the Guardian, "The New Vegetarian," always features fresh, inventive recipes, and this particular one wins the title of our favorite meal of the season. We've had sweet, Fluffy Ricotta Pancakes before, but these ones are savory and make a superb brunch or light yet full-flavored dinner. A little Parmesan cheese mixed into the batter gives the pancakes a richer flavor, and the topping is exquisite – roasted cherry tomatoes, spinach tossed in Balsamic-garlic dressing, fresh basil, and toasted pine nuts.
We had so many sweet cherry tomatoes on hand that we roasted about twice as many as the recipe called for and they were so lovely that we'd recommend always doubling the amount. Everything else in the recipe is perfect, though its success does comes down to good quality ingredients. Use fresh ricotta if you can (you can even make your own using this recipe) and peak season tomatoes. Spinach is often available in late summer, but if you want to be truly seasonal, you might use Malabar or New Zealand spinach.
• Get the recipe: Ricotta Hotcakes, from Yotam Ottolenghi/The Guardian
Note: The recipe lists ingredients by weight rather than volume. If you don't have a kitchen scale, or one that measures in grams, you can use this online Recipe Calculator Converter. Clotilde Dusoulier's Conversions & Equivalents chart is useful, too.
Related: Recipe: Savory Blue Cornmeal Griddle Cakes
(Images: Emily Ho)