I was gone for a week and some change, off bettering myself (or indulging myself, depending on what your outlook is) and working toward my BFA in Creative Writing. While I ate some amazing meals, mostly my meals were mediocre–healthful, but mediocre–and I was glad to be back in the kitchen this morning. The college store didn’t have t shirts Hurricane’s size, so I bought him a cute little bottle of maple syrup. That inspired this morning’s cooking adventure: Ricotta Pancakes. They were incredibly delicious and super-filling. One batch did it for us.
I used this recipe. The only changes I made were a) I didn’t drain the ricotta for half an hour–it was more like ten minutes and then we lost patience and b) I used whole wheat pastry flour c) I used a little almond extract (because almond extract makes life worth living)