Well. Everyone should have a good pancake recipe. If not to serve at a big party (I mean, a pancake party is certainly possible, and definitely not discouraged, it's just, you know, a lot of flipping), at least for the morning after. With the addition of rich and creamy ricotta cheese, this version is a little extra special, though if you don't have ricotta on hand you can just replace the cheese with milk or, even better, buttermilk. Not that you'd really want to replace it. Good ricotta is a godly thing, after all. (Yes, that was another fake Bible reference. But we're talking about ricotta, and pancakes. So am I really wrong?)
Here's to light, fluffy, syrup-filled and lazy mornings, Bashionistas!
- 2 cups all purpose flour
- 1/4 cup sugar
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 cup milk
- 1 cup ricotta cheese
- 1/4 cup melted butter
- optional: chocolate chips, fresh blueberries, sliced strawberries or sliced bananas
In a large bowl, sift together the dry ingredients: flour, sugar, baking powder, baking soda and salt.
In another bowl, gently whisk together the wet team: eggs, milk, ricotta and melted butter.
Add the wet team to the dry team, and stir gently with a whisk or wooden spoon, just until the batter comes together. The batter will look lumpy and under mixed - this is good. Over mixed batter makes flat, heavy pancakes.
Heat some butter in a skillet over medium heat. When the pan is hot, spoon 1/2 cup batter into the skillet and, if you're using them, sprinkle a few chocolate chips, berries or bananas on top. Cook for about 2 or 3 minutes, until little bubbles begin to form on the surface. Flip the pancake and cook for another 2 or 3 minutes.
Serve with extra butter and maple syrup. And maybe some bacon.
Makes about 12 pancakes.