The late writer was an excellent cook, and food featured often in her work (she wrote the film Julie & Julia, about one woman’s attempt to cook her way through one of Julia Child’s cookery books). This low-carb recipe contains nothing but eggs and ricotta, and needs jam or sugar to serve; this version is livened up with lemon zest and vanilla.
Makes 14 small but rich pancakes
Whisk 250g ricotta with three eggs until smooth. Add half a teaspoon of vanilla extract, the grated zest of half an unwaxed lemon, one heaped tablespoon of caster sugar and a pinch of salt. (Don’t leave to stand.) Place a knob of butter in a frying pan on medium heat; once foaming, drop in spoonfuls of batter. Cook until golden and lacy on the bottom, just set on top, then flip. Eat at once, perhaps with a little lemon juice and sugar on top.
