I’ve been sick for more than a week now since coming back from my trip, so I’ve living off soups, teas, and whatever Kevin has so kindly prepared for me. The lack of variety in my diet has made me long for something other than hot flavoured water, something with texture and crunch! As Kevin and I were both decaying on the couch Saturday (he’s sick too, but seemed to have recovered quicker than me), he mentioned wanting to dip some crusty bread into truffle oil and balsamic vinegar. Mmm – yum! Since I’ve been wanting to make Ken Forkish’s Overnight Whole Wheat Bread recipe for a while now his comment was all that I needed to get me out of my couch slump.
I think I have finally figured out how to make the fluffiest and custardiest (is that even a word?) pancake ever! E.V.E.R.! I wasn’t really planning on making this into a recipe because I knew I would probably have to try it a couple of time before getting the amounts just right. Especially since this was my first time making this kind of pancake. But it came out perfect so I had to share it. This left me backtracking to make sure I captured the right amounts of each ingredient and how many pancakes it actually made. Silly me, I forgot to count how many little damn pancakes this recipe made, but I’m pretty sure it was 9, 6 inch pancakes. But anyways, this all happened because I had some leftover ricotta in the fridge from when I had made egg yolk raviolo (yum) and was trying to figure out what I wanted to do with it. Then the weekend hit and Kevin mentioned pancakes, and it all just somehow fell together.