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Breakfast


1/2 teaspoon salt
1/2 teaspoon baking soda
� teaspoon nutmeg
3 tablespoons superfine sugar
2 tablespoons cake flour
1 tablespoon chestnut flour
1 tablespoon whole-wheat flour
4 large organic eggs, lightly beaten
1 1/2 cups sour cream
Vegetable shortening for greasing griddle
Chestnut honey,
for serving
Pecorino Toscano or sheep�s-milk ricotta, for serving.


1. In a medium bowl, sift together the salt, baking soda, nutmeg, sugar and flours. Make a well in the center of the dry ingredients, then add the eggs and sour cream, and beat until smooth. The mixture will be very loose. Chill the batter for at least 30 minutes.

2. Heat a griddle over medium-high heat. Lightly grease the griddle with shortening. Drop tablespoons of chilled batter onto the hot griddle (the pancakes should spread about 3 inches). When bubbles appear on the surface of the pancakes and the bottoms are lightly browned, flip them gently and brown the other side, about 2 minutes total.

3. Serve warm with chestnut honey and a wedge of young pecorino Toscano or a spoonful of ricotta. Makes 40 pancakes.


Ricotta Hots: 1 cup sour cream and 1 cup drained ricotta make really rich cakes that are easier to handle and still fluffy. (To drain ricotta, spoon it into a strainer lined with cheesecloth; set the strainer over a bowl and place it in the refrigerator overnight.)

Oven Hots: Heat the oven to 500 degrees. Rub a 6-inch skillet with shortening, then heat in the oven until smoking. Pour a thin layer of batter into the skillet and place in the oven until set, about 5 minutes. The cake should bubble and brown around the edges but remain soft and creamy in the middle. Serve warm with powdered sugar, chestnut honey and ricotta or pecorino.


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