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..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Maple-Ricotta Griddle Cakes

I doubt if anyone remembers griddle cakes from generations ago and I doubt even further that you will find these delightful taste treats in any restaurant. And both are a shame. The precursor of pancakes of today, griddle cakes were simply very thin pancakes that were much crispier and tender than what we enjoy today. A cross between a crepe and a flapjack, I adore the texture and simple taste of these pancakes our ancestors relished many years ago. I have a recipe written by my ancestor, dated from 1840-ish, and she wrote that ".....if you keep greasing with fat back, you will have no problems.....". I have Yanked this recipe in order to keep up with today's palate.

Serve with a side of your favorite, jam, jelly, preserves, or Sour Apple Glaze to dip each forkful into. I also enjoy wrapping these around some aged ham and Cheddar to snack on or as an appetizer.


For 4 people


  • 1 cup(s) ricotta cheese
  • 2 tablespoon(s) maple syrup*
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) black pepper
  • 1/2 cup(s) flour, plus more to knead with
  • Sour Apple Glaze

Maple-Ricotta Griddle Cakes Directions

  1. Place the ricotta cheese in a strainer and let dry out for 30 minutes, removing as much of the whey as possible. In a large bowl, mix the ricotta, maple syrup, salt and pepper together.
  2. Add the flour and mix until a dough is formed. You may need to add a tablespoon more flour at a time to come together, depending on how dry you were able to get the cheese. Remove from bowl onto a floured work surface and knead just until it is combined and forms a ball.
  3. Roll out to a 1/4-inch thickness on a floured work surface. With a 3-inch diameter cookie cutter or the rim of a glass, cut out circles. If you have dough left over, reform and cut more.
  4. Spray or grease a large skillet over medium heat. When hot, add as many circles to the pan as you want, cook for 1 minute, or until lightly browned. Turn over and cook an additional 30 seconds. Remove, repeat with all griddle cakes.
  5. Sour Apple Glaze:
    I used some apple jelly I made myself this fall but of course purchased is just as nice. In a small saucepan, add 1/4 cup apple jelly, 1/4 cup orange juice and 2 teaspoons lime juice. whisk well and heat over medium heat until hot, stirring frequently.
  6. *Honey is a great alternative if you don't have maple syrup on hand.