Some Pancake tips
These pancakes, based on a recipe from chef April Bloomfield (The Spotted Pig and The Breslin in NYC), are made from fresh homemade ricotta cheese. Light as air…and really delicious! I made my first-ever batch of homemade ricotta cheese the other day, following a recipe from Iron Chef Michael Symon. He used lemon juice and zest in the recipe, which gave the cheese a stronger lemon profile than I had hoped for. But once I realized I could use that ricotta in a pancake, the lemon flavor really took the pancakes to a whole new level.
I use raw milk for my ricotta cheese. It’s not available here in Rhode Island, but it is in neighboring Massachusetts. If you can’t find raw milk, use organic milk. Just avoid anything that is ultra-pasteurized.
1.2 gallon of raw milk
juice and zest of 8 small organic lemons
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