Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Pancakes with ricotta and lemon
Ingredients 250 g of sheep milk’s ricotta 2 eggs 70 g of flour 10 cl of fresh whole milk 1 lemon butter 1 spoonful of whole brown sugar half a teaspoonful of powdered yeast whole sea salt Preparation Mix flour, ricotta, egg yolks, milk, yeast, a pinch of salt, sugar and grated lemon
Ingredients
250 g of sheep milk’s ricotta
2 eggs
70 g of flour
10 cl of fresh whole milk
1 lemon
butter
1 spoonful of whole brown sugar
half a teaspoonful of powdered yeast
whole sea salt
Preparation
Mix flour, ricotta, egg yolks, milk, yeast, a pinch of salt, sugar and grated lemon peel. The mixture shouldn’t be completely smooth, it can also have lumps. Whip the egg whites until stiff in a big bowl, and then blend them gently with the mixture downwards, with a wooden spoon. Heat a pan over medium heat. When it is hot, melt a knob of butter and pour two spoonful of dough into the pan. To prepare perfect pancakes, make sure that the burner be neither too high or too low, that you flip the pancakes when there are a few bubbles on their surface, and that you don’t cook them for too long. Serve warm with acacia honey or maple syrup on top.
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