The food lab better home cooking through science ( PDFDrive ) 171
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seasonberries)arecompletelylackinginflavor.Unless
you’repickingblueberriesyourselforhaveaccesstoa
greatlocalsource,I’dsuggestgoingwithfrozeninmost
applications,particularlycookedones,wheretextureisnot
asmuchofanissue.Theonedrawbacktobeawareof:they
leachcolor,stainingeverythingintheirpathpurple.The
trickwithpancakesistoaddthemafteryou’veladledthe
batterontothegriddle.Youdon’tevenhavetoscoopmore
batterontopofthem—they’llgetswaddledlikelittleblue
babiesinthepancakebatter.
Sprinkle 1 to 2 tablespoons thawed frozen blueberries on
top of each pancake as soon as you ladle them onto the
griddleandproceedasdirected.
HOMEMADERICOTTA
Newsflash!Store-boughtricottaisalmostinvariablyawful!
True ricotta is made by adding acid to heated whey,
typicallythewheyleftoverfromtheproductionofPecorino
Romano,althoughotherkindsofwheyaresometimesused.
(Ricottameans“recooked,”referringtothereheatedwhey.)
The combination of heat and acid causes milk proteins
(mainly casein) to bind together, trapping moisture and fat
