Esme Making the 'CakesPancakes are always on our weekend menu, but until last Saturday I let my husband do the flipping. Mostly because I can't seem to get the hang of danged things.
Determined to produce restaurant quality pancakes, and have my little girl take at least half the credit, I found an easy recipe for lemon ricotta pancakes at MyRecipes.com.
There are a ton of recipes out there for this particular breakfast treat, but some required ingredients I hadn't even heard of or asked me to let things sit overnight. That's just not for me -- or my immediate gratification-wanting daughter.
All you need for this lemon ricotta version is buttermilk, flour, eggs, sugar, baking soda, salt, lemon peel, ricotta and vegetable oil. (They say salad oil, but I'm calling it "canola" and declaring my shopping list simplified.)
The other substitution I made was instead of filling up the 1/2 cup with batter, I filled the 1/2 cup about 3/4 of the way full and it made a more manageable pancake.
These pancakes were a massive hit. Not just because I could flip them like a pro, but my daughter could do the mixing by herself and was not inclined to put one drop of syrup on them; the au natural taste was that perfect.
The flavor is so lovely you don't need butter or syrup, but a dusting of powdered sugar might just put it over the top. Beating the egg whites made these cakes super fluffy and light, so that extra effort was more than worth the final result.
I'm adding this recipe to my weekend rotation, and my husband is stoked to be off griddle duty. The girl, meanwhile, is now on board with breakfast prep. That's a serious win-win for one little old recipe.