Pancakes

Hello, may name is Scott and I have a pancake addiction. I have to have pancakes, I can’t live without them! If I don’t have pancakes for breakfast on Saturday or Sunday morning my whole week is shot.

I know it sounds crazy, but it’s true. I love pancakes that much. Please don’t judge, just try this recipe that it took a long time to perfect. The process is a little bit complicated because I like to separate the egg(s) and whip the white(s) to stiff peaks. This makes the pancakes extra fluffy. You could skip this step and just stir in the whole egg, but I promise they wont be as good.

Give this recipe a try and let me know what you think. I’ll post just the basic recipe but it is easy to change this up. Our favorite variation is to add the zest and juice from 1/2 lemon (for the two serving version) and cut down the buttermilk a bit.

Print Recipe

Pancakes

Prep Time10 mins

Cook Time5 mins

Total Time15 mins

Course: Breakfast

Keyword: Breakfast, Pancakes

Servings: 2 people

Ingredients

• 1 cup all purpose flour
• 1/2 tsp salt
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1 Tbs sugar
• 1/2 tsp vanilla
• 1 1/2 Tbs ricotta (optional)
• 1 cup buttermilk
• 1 egg (separated)

Instructions

• Sift together dry ingredients. Add egg yolk, ricotta, vanilla and buttermilk. Stir until smooth.
  
• In a separate bowl whisk egg whites until stiff peaks form.
  
• Fold prepared batter into egg whites being careful not to deflate the egg whites.
  
• Pour batter (pancake sized circles) onto greased griddle or nonstick frying pan. Cook until bubbles for and edges start to dry out. Flip once allowing second side to cook until centers are cooked through.
  
• Serve hot with maple syrup, fruit toppings, or however you like.
  

Notes

Variations:

• Lemon zest and juice of 1/2 lemon
• Blueberries
• Chocolate chip

Be creative and add what you like to these.  You have to love pancakes!