Ricotta cheese is a staple in my kitchen, so when I saw Nina's recipe for these scrumptious crumpets, I immediately decided to serve them for dinner alongside a fresh vegetable salad. Nina topped hers with a lovely mulberry sauce, but looking for a sweet and spicy twist, and lacking mulberries besides, I topped mine with some jalapeno and apricot cheese spread that a special friend gave to me recently. The possibilities for toppings are as endless as the imagination of the cook and they would be enjoyable for breakfast or brunch as well as dinner. I'll certainly be making these again. 
Ricotta CrumpetsRelated:
1 cup of unbleached white flour
1 teaspoon of baking powder
1/4 teaspoon of sea salt
2 eggs
3 tablespoons of yogurt
1/3 cup of ricotta cheese
In a medium bowl, mix together the flour, baking powder and salt. In a small bowl, beat together the egg and yogurt. Pour the egg mixture into the flour mixture and stir until just combined. Now stir in the ricotta cheese.
Heat a few teaspoons of oil in a non-stick frying pan over medium heat. When hot, drop roughly 1/4 cup portions of the batter into the pan. Cook for roughly five minutes, flip, and cook for another few minutes, or until both sides are golden brown.
Makes roughly 8 crumpets.
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