Two things before we get started:
- Check out my guest post at Sweet Tooth, Sweet Life
- I’ve added a “Q & A” tab above. I’m planning on doing a Q&A post soon so if you have any ‘burning’ questions (or just a question in general), please leave it/e-mail it to me and I’ll be sure to answer 🙂
Now let’s get this show on the road…
One reason why I can never be one of those bloggers who post every single meal that I eat is because I would probably lose all my readers. As much as I love food, my daily eats are pretty boring. I go through phases of really loving certain foods and then only eat those. Every now and then, I’ll dabble with a new recipe, some are winners, some not. This week fortunately produced a winner.
Being the baby of the family, it’s an ongoing ‘joke’ that my mom spoils me to no end. Perhaps it’s true but I know my fellow last-borns will agree that it comes with the territory. Before she ever goes out of town, she fully stocks up the fridge/pantry because you know, it’s not like I know where the supermarket is or anything ;). This time she also pre-cooked some meals for me like pumpkin risotto. Five words: man, my mom can cook! Anyhow, rather than just reheat the leftovers, I decide to get creative. One day pumpkin & goat cheese risotto, the next day risotto pancakes:
You know the latter was just as good, because let’s be honest- how can pancakes ever be bad?!
- 1 portion of leftover risotto (for a basic recipe, check out my recipe for broccoli & cheddar risotto)
- 3 egg whites
- Goat cheese (or whatever cheese floats your boat), grated/cubed–> quantity is entirely up to you
- Salt & black pepper
1) In a bowl, whisk the egg whites together with salt & black pepper
2) Mix the leftover risotto and cheese into the egg whites
3) Coat a large nonstick skillet over medium heat with Pam spray or olive oil
4) As you would with regular pancakes, drop the risotto mixture into the skillet
5) Using a spatula, gently press the risotto mixture into a round and fry until the bottom has turned golden brown- about 2 to 3 minutes
6) Flip the pancake over and then cook until the other side has browned – about 2 minutes
*If I had any patience at all, I would have made mini pancakes instead!
What’s the best thing you’ve eaten this past week?