I’m Baaaaack!
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)
We ate them in bed with our new maple syrup, which incidentally fit perfectly on our breakfast tray. Sorry for the blurriness, I was so excited to eat them, I couldn’t hold still.
One Response
The earful of syrup is just…. lovely. Thank you, little red store.