If you’ve never made pancakes from scratch you’ll be surprised at how simple it really is… and most likely you have the basic ingredients on hand. (If not, these should be added as staples to your pantry!) I start with a classic recipe; this one comes from The Ultimate Southern Living Cookbook. Southern Living has long published some of the best cookbooks on the market and frequently the first books I pull off the shelf.
This recipe is a quick blend of dry and wet ingredients. Cinnamon is optional but brings a hint of spice, I began adding it to both pancakes and waffles for my daughter Emily when she was little. Then we decided years ago to toss in the addition of ricotta cheese, adding a fluffy richness making them a bit indulgent. Put on the coffee, heat up the griddle and let’s make breakfast!
Buttermilk Ricotta Pancakes
2 cups all-purpose flour
2-1/2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
2 tablespoons sugar
¼ teaspoon cinnamon (optional)
2 extra large eggs, lightly beaten
2 cups buttermilk
1/3 cup ricotta cheese
¼ cup vegetable oil
In a large mixing bowl whisk together all the dry ingredients. In a separate bowl, blend the eggs, buttermilk, ricotta cheese and vegetable oil. Add the wet ingredients to the dry, whisking lightly just until blended, there will be some lumps but not to worry! Now here’s the critical part… Let the batter rest for 15 minutes.
Heat the griddle to 350 degrees or if using a skillet on the stovetop, use medium heat. When a drop of water “dances” in the pan you’re ready to cook. (Thanks Mom for this tip!)
Using a small ladle pour the batter onto the griddle. Keep in mind the batter will puff up and spread so make certain to leave room to flip! If you’re nervous about flipping, leave a bit more room between each pancake. Once the batter has “bubbles” all over the top and the bottom is golden brown, flip and continue cooking for about 3-4 minutes or until golden.
You can cut this recipe in half for one or two folks, or make a full batch and save the leftovers for the next morning or have breakfast for dinner! Just refrigerate the batter, then let it warm to room temperature before cooking. This makes about 16 pancakes so great for company. If you’re making the full recipe and cooking for a group, you can keep the cooked pancakes warm in a 200-degree oven while you finish cooking. Just lay a wire rack over a baking sheet and place the cooked pancakes in a single layer on the rack.