Ricotta Pancakes
When I look back on this period of our lives — and I do sincerely hope that we’ll be looking back on it someday and that quarantine isn’t just a new way of life — there are certain cultural artifacts that’ll remind of me this time: The Leftovers (which we marathoned at the start of the pandemic; it’s very on-the-nose and also very good), The Nilsson Sessions (my go-to cooking music these days), The Patrick Melrose novels (read them over the past few months), Parting Glances (an incredible movie that we watched in our Zoom movie club), and, most relevant to your interests: ricotta pancakes.
How did I arrive at these ricotta pancakes? I can trace it back to my friend Diana telling me about Farm Fresh To You (a great CSA) and the incredible ricotta that they carry from Bellwether Farms. I signed up and started getting the ricotta every week — it comes in a little basket, so the whey drains out and the ricotta is extra thick — and at some point I had a ricotta pile-up. Instead of just eating it with a spoon (a viable option, considering how good it was), I decided to treat ourselves to ricotta pancakes one morning for breakfast.
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