Homemade Ricotta Cheese Pancakes

Home made ricotta cheese
Makes about 2 cups (16 oz.)

-8 c whole milk
-1/2 c heavy cream
-2 teaspoons salt
-1/4 c white vinegar or lemon juice

1). In a pot bring the milk and cream to 175 degrees using a instant read thermometer
2). Remove from heat and drizzle in vinegar stirring gently and slowly
3). Let the mixture sit untouched 20 minutes, then ladle the solids into a strainer and let drain for an hour. Keeps up to one week.

Ricotta, blueberry, and lemon pancakes
Serves 2

-3/4 c all purpose flour
-1/2 cup blueberries
-1 tablespoon baking powder
-1/2 teaspoon nutmeg
-Pinch of salt
-2 tablespoon sugar
-1 c ricotta
-2 eggs
-2/3 c milk
-Juice and zest of one lemon
-Butter as needed

1). Combine flour, baking powder, nutmeg, salt, sugar, blueberries
2). Whisk together ricotta, eggs, milk, keno zest and juice
3). Combine dry and wet ingredients until just mixed through
4). Pouring about 1/4 c at a time on a buttered griddle cook on both sides until golden brown
5). Top with whatever you like on pancakes

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