Pancakes, 2 Ways

March 2, 2014

Frying pans at the ready, Pancake Day is just around the corner.

This is how we enjoyed ours. How will you be flippin’ and stackin’ yours?

Blueberry and Ricotta Hotcakes

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On my search for the perfect pancake recipe, I came across this description by the original domestic goddess herself, Nigella:

If you imagine the flavour of cheesecake combined with a texture that’s best, if wordily, described as a kind of souffléd griddle cake, you’re somewhere near getting the measure of these…

Sold. To the salivating lady at the back.

Ingredients

250 grams ricotta cheese
125 ml semi skimmed milk
2 large eggs 100 grams plain flour
1 teaspoon baking powder
pinch of salt
200 grams of blueberries

Method

I can’t pretend to take any credit for this one. Find the recipe here. Because the mixture is quite a bit thicker than your average pancake batter, I found these worked better on a lower heat but cooked for longer. I also added blueberries to the batter which worked deliciously. Oh, and definitely don’t attempt flipping these…

American Pancakes with Bacon and Maple Syrup

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Pancake Day wouldn’t be Pancake Day without a stack of fluffy, light American pancakes. So because we’re indecisive (read, greedy) we had these as well.

Ingredients

2 large eggs
115 grams plain flour
1 heaped teaspoon baking powder
140 ml milk
1 pinch salt
bacon
maple syrup

Method

Some recipes call for you to split your dry ingredients from the wet ones or for you to separate your egg yolks from your egg whites but I like to just whisk everything together whilst the bacon is sizzling under the grill and the butter is melting in the pan. Pour in a small amount of batter into the pan and cook until bubbles erupt on the surface. Flip and cook until golden on the other side. Douse generously in maple syrup.

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