Start your day off with these easy, one-bowl, fluffy pancakes.
Let this post be proof that I don’t just cook Asian food. I’m not really a breakfast person, but when the sun is out and there’s extra ricotta in my fridge, you bet I’m going to make these pancakes.
How to not f*** up your pancakes
I tested this recipe quite a few times and realized it’s pretty difficult to achieve consistent results with a pancake recipe. There are a lot of factors going into the process that can dramatically change the results. So, here are a few tips to help you perfect your pancakes:
1. No over-mixing!
No one wants lumps of dry flour in their pancakes, but too much mixing will develop gluten and result in a tough, chewy texture.
2. Control, control, control.
The biggest mistake that people make is cooking pancakes on high heat. Low and slow is the way to go, or else the outside will burn and the center will be raw. So sit your impatient ass down and turn it down to medium (or medium low). Use that first pancake as a heat tester. Let’s face it, the first pancake is always the worst one.
When a pancake is ready to flip, it will bubble in the middle. If you got it right, the bubbles should start forming when the bottom of your pancake is lightly browned. If it’s starting to burn but you aren’t bubbling yet, your heat is too high. There is no standard temperature at which to cook pancakes, because it will depend on how thick you make them!
3. Butter it up
You need to re-butter (or oil) your pan between every pancake, not just at the beginning! Not using any oil/butter will cause your pancakes to look dry and cakey.
What if I can’t eat that many pancakes?
How to freeze them: Freeze between layers of parchment paper and stack them. Wrap them in foil and you can keep them in the freezer for awhile! (I’d say 2 months max). Reheat them in the microwave in intervals of 30 seconds until they reach desired temp. Now you got pancakes for daysss. & Make sure they’re fully cooled before freezing!
Okay that’s it, good luck have fun and eat well <3
Blueberry Lemon Ricotta Pancakes
- 1 pint blueberries about 2 cups, more/less on preference
- Oil or butter as needed
- 3/4 cup ricotta cheese 180g
- 3 tbsp maple syrup or sugar
- 2 large eggs
- 1/2 cup milk 125ml
- 1 tsp vanilla extract
- Juice of half a lemon
- Zest of whole lemon
- 1 cup all purpose flour 120g
- 3 tsp baking powder
- Pinch of salt you know how much a pinch is c’mon
- Whisk all the ingredients in the wet mixture together.
- Fold in the ingredients from the dry mix until just mixed together. Don’t worry if it’s a bit lumpy.
- Gently fold in the blueberries. Meanwhile, heat up a large pan with a bit of butter or oil on medium heat.*
- Drop some of the pancake mix into the pan and spread it out in a circular shape. Let cook on one side for about 3 min, til the bottom is brown and you can see some bubbles. Cook other side for another 2~3 min til evenly browned. Use the first pancake as a tester to see if you need to adjust the heat or add more butter/oil.
- Add additional oil/butter as needed in between pancakes. Repeat step 3 until pancake batter is finished.
- Serve with maple syrup and other additional toppings (blueberries, ice cream, whipped cream, etc.)