ouch!! my finger...!!!

There is a good reason to my recent absence ... its called chopping my finger off with a knife (ok so I am exaggerating a little... its was only the top 3mm of my middle left finger). But honest to god I have never felt such pain!!!! Considering my pain tolerance is pretty close to non-existent and I've never broken anything or required stitches (apart from when I got my wisdom teeth out... does that count??). I'm even more embarrassed to admit to how this accident occurred...

Ladies and gentlemen... I was cutting cold butter!! Yes, butter would you believe?!!? The staple of almost all baking recipes... I have learnt a few lessons:
1) don't cut COLD butter using a serrated knife
2) put the butter in the microwave to soften

3) don't attempt to whip up a weekend breakfast for my husband in a rush...(perhaps I should just forget cooking him breakfast all together..)
4) did I mention never trying to cut cold butter with a serrated knife??

I will eventually get to the recipe that I was attempting to make but I'm still trying to fish for sympathy (considering I got none from my staff... the chefs all laughed at me and said 'that's nothing' then continued to tell me about the numerous time they had to place a colleagues finger in an icebox...blah blah blah). People I got 3 stitches!! And I was in a bandage!?!? My finger is never going to look the same!!! My doctor so kindly offered to refer me to a plastic surgeon... surely that is sympathy worthy?!?!?

(this picture is from the Sunday Magazine and is not made by me)

Now to the recipe, I'm not sure I am game enough to tell you... because you may lose faith in me as a 'wannabe' cook. Not only did I cut my finger cutting COLD butter (the word cold must be bolded and underlined for effect) but I was trying to make Ricotta & Honey Pancakes (to use up the left over ricotta cheese from the baked ricotta cheese cake I made the night before)!!! These are so much better than regular pancakes, they are moist with a hint of ricotta, lemon and honey.Fabulous for that special weekend breakfast or brunch... and PLEASE don't be put off by making this just because you are going to miss the tip of my finger just as much as I will!


Ricotta and Honey Hotcakes
Adapted from Sunday Magazine (recipe by Donna Hay)

3/4 cup plain flour, sifted
1 tsp baking powder, sifted
11/2 tbs caster sugar
2 eggs, separated
1/2 cup fresh ricotta cheese
11/2 tbs honey
2 tsp finely grated lemon rind
1/2 cup milk
butter, for greasing
honey, extra to serve
icing sugar, to serve
lemon wedge, to serve


Place the flour, baking powder and sugar in a bowl and mix to combine. Add the egg yolks, ricotta, honey, lemon rind and milk and mix to combine. Place the eggwhites in another bowl and whisk until soft peaks form. Fold through the flour mixture. Heat a large, lightly greased, non-stick frying pan over low heat. Cook 2 tablespoonfuls of the mixture for 2 -3mins on each side or until puffed and golden. Repeat with the remaining mixutre. Drizzle with extra honey and dust with icing sugar. Serve with lemon wedges. Makes 8.