I have a secret:
I like pancakes.
No, I really like pancakes.
They are fluffy. They are versatile. Like few things in life, they are uncomplicated. And there are few things more dreamy and playful than sneaking out of bed on a lazy weekend morning to fry up a stack to enjoy with someone special … hypothetically speaking.
With work being what it is, I have pretty much lost my appetite for everything these days. So more often than not, I find myself eating pancakes for breakfast … lunch … and the occasional dinner, if there is a dinner at all.
There, I said it. No judging now. This is a safe space.
If you could taste how delicious these pancakes were and knew how many different ways you could enjoy them, you would understand.
Take this beauty, for instance. I like to call this one the Elvis, because while some like to think Heartbreak Hotel was his biggest contribution to mankind, I like to think it was this flavor combination.
The Elvis: Peanut butter banana pancakes
Or how about this fluffy lemon ricotta rasberry pancake? It’s so light and dainty and the flavors positively dance across your tastebuds. Who knew breakfast could be so fun?
Lemon Ricotta Rasberry Pancake
But I have to say, my all-time favorite is simply this: a single old-fashioned buttermilk pancake with the tiniest pat of butter, toasted pecans, slivers of bananas and a light drizzle of honey. There now. Life really is worth living.
Kat’s favorite
So go ahead and have some fun with your breakfast (… lunch, or dinner). Your secret is safe with me.
Old-fashioned buttermilk pancakes
This recipe serves as the base for The Elvis and for Kat’s Favorite
Makes about 8 pancakes
1 1/2 c all-purpose flour
3 1/2 tspns baking powder
1 tspn salt
1 tbspn white sugar (I substitute with 2 packets of Splenda here)
1 egg
1 1/4 c buttermilk
3 tbspn oil (you want an oil with neutral flavors, like vegetable or canola)
Optional: 1/4 tspn almond extract
Non-stick cooking spray for the pan
For The Elvis
A couple pats of butter
2 tablespoons peanut butter
1 medium banana
For Kat’s Favorite
A handful of toasted pecans (Pecans toasted on a baking sheet in the oven at 275 degrees Fahrenheit for ~60 min. Toss with some melted butter and brown sugar before baking for extra deliciousness. I just enjoy them nekkid.)
1 medium banana
2 tablespoons of honey
a couple pats of butter
1. In a large bowl, sift together the flour, baking powder, salt, and sugar
2. Create a well in the center and add the egg, buttermilk, and oil
3. Stir just until combined
4. Warm a pan over medium-high heat. When the pan is hot enough for drops of water to dance across the pan, lower the heat to medium-low. Spray with non-stick cooking spray (or brush on melted butter if you are feeling indulgent).
5. Use a 1/4 cup to pour the batter into the pan. When the surfaces of the pancakes start to bubble (after ~1-2 minutes), flip the pancakes over.
6. When golden brown on both sides, transfer onto a plate
For The Elvis
1. Top each pancake with a tiny pat of butter (optional, but adds a ton to the flavor and texture)
2. Spoon a dollop of peanut butter onto the pancakes and fan the slivers of banana on top.
For Kat’s Favorite
1. Top each pancake with a tiny pat of butter
2. Fan the slivers of banana on top and sprinkle on the toasted pecans
3. Give the whole stack a lazy drizzle of honey
Lemon ricotta rasberry pancakes
Adapted from Gourmet
Makes about 12 pancakes
4 eggs, separated
1 1/3 c ricotta cheese (I use fat-free, but feel free to use whole milk for the richer flavor/texture)
1 1/2 tbspns sugar (I substitute 3 packets of splenda here)
2 tbspns freshly grated lemon zest
1/2 c all-purpose flour
non-stick cooking spray (or melted butter) for the pan
For the topping
1/3 c fresh ricotta cheese
1/4 c rasberry preserve
a couple fresh mint leaves
1. Whisk the egg yolks, ricotta, sugar, and the zest together in a large bowl
2. Sift in the flour and stir just until combined
3. In a separate bowl, beat the egg whites until stiff
4. Fold the egg whites into the egg yolk mixture until thoroughly combined
5. Warm a pan over medium-high heat. When the pan is hot enough for drops of water to dance across the pan, lower the heat to medium-low. Spray with non-stick cooking spray (or brush on melted butter if you are feeling indulgent).
6. Use a 1/4 cup to pour the batter into the pan. When the surfaces of the pancakes start to bubble (after ~1-2 minutes), flip the pancakes over.
7. When golden brown on both sides, transfer onto a plate
8. Spoon a couple spoons of ricotta cheese and preserve onto the pancakes. Garnish with mint leaves. Serve warm.