Pancakes

Buttermilk Pancakes

• 1.5c all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 0.5 tsp table salt
• 1.5c buttermilk or clabbered milk
• 2 large eggs
• 2 tbsp melted butter
• 1 tsp vanilla

1. Whisk together the dry and wet ingredients separately. Add the dry to the wet and stir until just combined.
2. Cook in a skillet over medium heat until golden brown, 2–3m per side. Depending on the skillet, you may need a bit of butter or neutral oil to prevent sticking.

Lemon-Ricotta Pancakes

• 4 eggs, separated
• 12 oz whole-milk ricotta cheese
• 1.5 tbsp sugar
• 2 tbsp lemon zest
• 2 tbsp lemon juice
• 0.75 c flour
• 1 tsp table salt
• 1 tsp baking powder
• 0.5 tsp baking soda

1. Whip egg whites until stiff peaks form.
2. In a second bowl, mix the flour, baking powder, and baking soda.
3. In a third bowl, mix yolks, ricotta, sugar, zest, and lemon juice. Add flour mixture and stir until just combined. Gently fold in whipped egg whites.
4. Cook in a skillet over medium heat until golden brown, 2–3m per side. Depending on the skillet, you may need a bit of butter or neutral oil to prevent sticking.

Notes

• In addition to the recipes above, PBR waffle batter also makes good pancakes.
• To make clabbered milk, add 1.5 tbsp lemon juice to 1.5c milk and warm briefly. Most recipes suggest letting the milk sit for 10m to thicken, but Cook’s Illustrated says that resting is counterproductive. I’m usually making pancakes in a hurry, so I never rest the milk.
• The buttermilk recipe handles additions well: my family particularly liked versions with gingerbread spice mix and roasted kabocha squash puree. The ricotta recipe is a bit more temperamental, so I avoid bulky additions.
• Maple syrup and butter are classic toppings, but it doesn’t take long to make a fresh fruit compote instead: just simmer a tablespoon of butter, some sliced fruits, and a bit of sugar until the fruits are soft and the sugar is melted.