We’re two months deep into a New Year, and tons of the things I planned on bringing you in January and February faded behind the blur of snow days and school closings, two weeks of construction (we have new wood floors!!) and occasional escapes to the mountains to ski. I am learning to have a looser grip on all the things I’ve planned (including my kids staying little forever) and riding the wave. I like this looser version of myself, but it’s not always quite as productive.
No matter, sometimes time gives us new and necessary inspiration. So let’s get right to it—these Lemon Ricotta Pancakes are light, ethereal, beautiful and easy to make—and they really take to any topping you can think of.
I made them during a blustery white squall last week that left us with another dusting of powder—and they are very apropos apres ski feeling fare (something about the lemon! And Egg? And the souffle-like quality of the egg whites folded in? We pretended we were in Austria).
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