EASY FLUFFY PANCAKES
Back to basics today, with the easiest pancakes recipe ever. With only 7 ingredients and few minutes of preparation, you get the perfect fluffy pancakes for breakfast! Or lunch or dinner!! I mean who can ever say no to good old fashioned pancakes 🥞
Weekends are, to me, the time of the week I want to treat myself and my other half with a fancy breakfast, which sometimes turns out to be a brunch depending on when “I” get up 🤦🏼♀️.
Totally foolproof, you can top it with any topping of your choice, and even adapt the recipe depending on your mood and your creativity. For instance, you could add chocolate chips in the batter like I did, or blueberries (for both options, I always prefer to add them once the pancakes are in the skillet and again on top while serving to make them more good-looking). Then simply enjoy them with some berries and salted butter as the finishing touch!! I promise you won’t need anything else....not even maple syrup!! NOW THERE IS A SECRET INGREDIENT I ADD TO THE BATTER!!
Ingredients
- 1 cup milk
- 1 large egg
- 1/2 cup RICOTTA CHEESE <--- SECRET INGREDIENT SHHHHH
- 1 1/2 cup all-purpose flour
- 3 1/2 tsp baking powder
- 1/4 cup sugar
- 1 pinch of salt
Assorting toppings such as fresh berries, chocolate chips, salted butter.
DIRECTIONS:
- Mix the dry items first.
- Combine the eggs, milk and ricotta and slowly stir into the flour mixture.
- The batter should be thick and a little lumpy, but without any visible streaks of flour. If it is too thick to work with, add a little milk. Be sure to not overwork the batter as this will result in tough, chewy pancakes. Set the batter aside for 5-10 minutes while heating the pan/ griddle – just a little time to let the ingredients in your batter get to know each other. This is completely optional, if you can’t bear to wait 10 extra minutes, go ahead and start cooking – you’ll still get pretty fluffy pancakes.
- Heat a heavy-bottomed, non-stick pan/griddle over a low-medium heat and spray it with oil. We’re cooking these on low-medium as opposed to medium/medium-high for the simple reason that you run a good chance of burning them before they’re cooked through if you use too much heat. Use a 1/4 cup measure to scoop and drop the batter into the pan so that you get evenly-sized pancakes. This is a good time to add your topping of your choice. In my case I put chocolate chips.
- Cook until the first side is golden brown, or until the top surface forms bubbles. Flip and repeat on the other side – be warned! The second side cooks very quickly! Adjust the heat accordingly. Stack them up and top with more chocolate chips, berries and a scoop ( I used a Mellon baller) of salted butter....HEAVEN!!!
- Serve while still hot. If you do end up burning your first pancake, just remember what they say: “Le première crepe est pour les chiens!” (A French saying meaning, “The first crepe is for the dogs!”).
- ENJOOOOYYYYYYYYYY.