Ricotta cheese in pancakes? Sounds great. But how do you make them moist, tender, and fluffy instead of wet, heavy, and leaden?
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More Clips From This Episode
- Supermarket BaconMore and more thick slabs of “butcher cut” bacons are sharing the shelves with thinner traditional strips. Does brawnier mean better?
- No-Knead BriocheWe’d make this rich, incredibly tender bread a lot more often if we didn’t have to spend 20 minutes kneading in perfectly room-temperature butter.
- Brioche PansWe tested four large brioche pans, 8 to 8½ inches in diameter, rating them on handling and release, browning, crumb structure, and the shape of the finished loaves.
- Lemon Ricotta PancakesRicotta cheese in pancakes? Sounds great. But how do you make them moist, tender, and fluffy instead of wet, heavy, and leaden?
