New York Times, behind the paywall
Ingredients:
3/4 c / 102g AP flour
1 1/2 t baking powder
3/4 t kosher salt
1/4 c / 50g sugar
1 lemon, zest only
3/4 c / 170g whole milk ricotta
1 1/2 t vanilla extract
3 large eggs
1/4 c / 61g buttermilk
2 T melted butter
Blueberries, optionally
Methodology:
Mix dry ingredients in a small bowl.
Mix sugar and lemon zest together with your fingertips in a large bowl. Add the vanilla, and whisk to moisten. Add in the ricotta, and whisk to blend. Beat in the eggs, then the buttermilk and melted butter.
Add in the dry ingredients and mix until just combined.
Cook on a skillet over medium heat, with blueberries added in if desired.
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