I added ricotta to the baked apple pancake, this morning. I had half a container in the fridge, and when Bee asked for the pancake this morning, I thought I'd experiment with adding protein. I wasn't sure where I should add the ricotta, and decided that it would be better to hide it in the batter.
It hid well, and the pancake tasted exactly the same, though it was a bit heavier. So ... would some baking powder help with that, or what?
Also, how wacky would it be to add some sunflower seed butter (my new favourite) to the mix? Or am I dreaming?
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