mmmmmuffins.
actually, not so much, which is probably why i've taken so long to post this. i think i wanted something more fluffy and not as moist and dense as these. they weren't bad, but i didn't eat about half of them. i may have been picturing one of the most perfect muffins i had at my high school cafeteria and was also orange and chocolate.

but pictures, anyway.

Fluffy! (Pancakes, not a dog or anything)

I made lemon-ricotta pancakes a few days ago, as you can see from the lists below, but I didn't take any pictures until yesterday, since when I did make them, my roommate and I sat at the kitchen table and basically ate them as soon as they came off the stove. They didn't need any accompaniment (although I did put some syrup on a few, as the chicken and waffles from the day before reminded me that I might like syrup after many years of finding it unappealing) and had the right amount of citrus. They were, though, somewhat bland. We decided they either needed some sort of berry jam...or bacon. Maybe both. I settled on yogurt and honey, obviously.


I used this recipe, but with more flour instead of hazelnuts, and I certainly didn't strain the ricotta first or make the lemon sugar the day before. I also added the juice of a lemon, and if I make them again, I'd use oil instead of butter because I think it sort of solidified when added to the cold ingredients, although there might have been some curdling due the the lemon too.

In which I tempt fate yet again

My newly made jam is crying to be eaten. Biscuits are clearly called for. But...the buttermilk in my fridge has been sitting there for a few weeks. The expiration date is June 29th. However, the good people of the internet seem to agree that buttermilk is really okay after the date, especially if you're just cooking with it, not drinking it. Since it seems to be liquid still, more or less, biscuits with buttermilk being the title ingredient in order.

If I don't update tomorrow, I'm probably dead from a one-two combo of botulism and salmonella. But I feel fine now, after eating three biscuits. The recipe is from Baker's Illustrated, as usual. Their tip for making biscuits sans food processor was to grate frozen butter into the dry ingredients with a cheese grater. This worked out really well except for the last bit of butter, which started to melt in my hands, so I quickly chopped it up when I couldn't grate anymore. I made a half recipe, for 6 biscuits, which I really should have just turned into 4. Still, they came out charmingly and delicious.

Fresh from the oven.

With jam and brie.