This is my mom’s pancake recipe. She always said that pancakes were the easiest breakfast to make. And the easiest recipe to remember. In fact, you didn’t really need a recipe according to Mom. It was just “1-1-1.” One of everything except for the salt which you cut in half. Funny thing….. Mom was right! Not only is this an easy recipe to make, but it makes delicious, fluffy pancakes. The trick is not to overmix the batter. You want to gently stir the flour and baking powder into the liquid ingredients until the flour is just moistened and you’ve broken up any large lumps. Little lumps are okay. As Mom put it, “don’t worry about it. They’ll disappear during cooking.”
This recipe makes about 4 pancakes (more if you make small ones) but the nice thing is that you can easily double, triple or quadruple the recipe if you’re feeding more than two people. Set out some butter and syrup and have at it!
- 1 cup flour
- 1 Tbsp. baking powder
- 1 egg
- 1 cup whole milk (substitute buttermilk for buttermilk pancakes)
- 1 Tbsp. sugar
- ½ tsp. salt
- In a medium bowl, beat the egg, milk, sugar, and salt together until well-blended.
- Add the flour and baking powder, and stir until just combined. Don’t overmix! You want your batter to be lumpy.
- Let the batter rest for about 10 minutes to give any lumps a chance to absorb some moisture.
- While the batter’s resting, preheat your griddle to 375°F.
- Spread a little butter or margarine on the griddle and pour a scoop of batter onto it. Try not to put too much batter. Remember, the bigger the pancake, the harder it is to flip. You want about 1/3 cup of batter per pancake.
- When the pancake is starting to get filled with bubbles and the edges start looking dry, that’s your sign that it’s time to flip the pancake over.
- After you flip it over, it takes only a minute or two for the other side to cook.
- Serve warm with butter and syrup.
VARIATIONS: You can add things like blueberries, sliced bananas, chocolate chips, chopped nuts, etc. to the pancake batter for a variation on the basic recipe.
My best friend, Gigi, and I were “born friends” just like my other best friend, Pilar. Gigi’s mom and mine were classmates in the 3rd grade and remained friends throughout their school years and subsequently their married lives. Though we technically didn’t choose to be friends, Gigi and I get along like the proverbial house on fire. Gigi is well-read, open-minded, kooky, generous, and hard-working to a T. She worked for the State of California for years while raising her daughter as a single parent so was often too busy to cook elaborate meals. But a year ago she retired and now finding herself with more time on her hands, she’s been dabbling in the kitchen more and more.
Gigi sent me this recipe for Lemon Ricotta Pancakes. On a visit to Canada a few months ago, she stayed at the Fairholme Manor Inn, a lovely bed-and-breakfast in Victoria, British Columbia. The Fairholme’s owner, Sylvia Main, has published two cookbooks of breakfast and brunch recipes that are served at the inn. These Lemon Ricotta Pancakes are among one of their more popular breakfast items. Anyway, I thought I would give them a try and I must say, they were definitely delicious. Light and fluffy with a hint of lemon flavor, my daughter Bashful loved them! That being said, they were a little tricky to make.
The challenge came not from making the batter, which was unusual to say the least. (I’ve never made pancakes with a meringue mixture folded into them!) The challenge came from the actual cooking process. This pancake batter is sooo soft and light that flipping the pancakes takes care and patience! I would advise pouring the pancakes a little bit smaller than normal-size pancakes to make them easier to handle when flipping. You should also grease the pan with a little bit of butter or margarine before pouring each pancake to ensure it doesn’t stick. It won’t hurt to butter the edge of your spatula, as well. Just stick with it and work slowly. After the first couple of pancakes, you’ll get the hang of it.
LEMON RICOTTA PANCAKES
- 5 eggs, separated
- 1 cup all-purpose flour, sifted
- 2½ tsp. baking powder
- dash of salt
- zest of 1 large lemon
- 1 cup milk
- 1¾ cups (15-oz.) ricotta cheese
- ½ cup sugar
- Preheat griddle or skillet on medium heat.
- In a bowl, lightly beat the egg yolks.
- Sift and mix the flour, baking powder, and salt.
- Combine with egg yolks, lemon zest, milk, and ricotta cheese.
- In a separate bowl, beat the egg whites until frothy.
- Gradually add the sugar, creating a meringue.
- Gently fold meringue into the egg-ricotta batter.
- Lightly oil griddle with butter or margarine and pour about ⅓ cup batter onto center.
- Cook until bubbles form around edges.
- Carefully flip pancake to cook other side until golden.
- Serve with butter and syrup.
[This recipe yielded about a dozen pancakes.]