This spring, I have been making lemon ricotta pancakes, using a new ricotta we are stocking at Annye’s: Bellwether Farms Sheep Ricotta Baskets.
The recipe calls for ricotta, lemon juice and lemon zest, lemon curd,
and fresh raspberries. A sprinkle of powdered sugar if you want to
abandon all reason.
While there are a thousand versions of this recipe online, I like the one
by Bobby Flay. Simple, elegant, and delicious!
Categories: Eat Well