Американские панкейки

Американские панкейки

Better Then Northstar’s Ricotta Pancakes


We have a restaurant in town that serves my husband’s favorite pancakes- light, fluffy and very rich. They do a beautiful pancake with banana slices on top and real maple syrup. However, it’s also $11.50 for three pancakes which is seriously steep (it must be those two banana slices on the top that throw them over). You don’t even get bacon! Those prices mean that if we feed me plus the kids we’re suddenly talking $50+ for breakfast and that’s a bit rich for my budget (not to mention my waistline, but that’s a different story). So I took up the challenge of reverse engineering his favorite pancakes. I think I’ve cracked it! Even my mother-in-law, a devoted Northstar lover herself, said these were a dead ringer. I think we have a winner. And I’m only going to charge my husband $8.50 a plate. What a deal… of course it might be extra if he wants those two banana slices…

Serves 4 (This recipe also halves well for those who don’t need 4 large plates of pancakes)

Freezes: Yes

Prep time: About 30 mins.

Kid friendly steps: adding pre-measured ingredients to the bowl

Ingredients

  • 1 ½ c. All-purpose flour
  • 2 tbsp Sugar
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 2 Eggs, separated
  • 2 tbsp Vegetable Oil
  • 1 ½ c Buttermilk
  • ½ c Full-fat Ricotta cheese
  • ½ tsp Vanilla extract

Note: I make my own ricotta. Not because I’m into food purity or a masochist, but because a, I can never go through a full tub of ricotta that I buy at the store and I don’t really want to eat that much full-fat ricotta in the space of a few short weeks anyway and b, I’m not good at planning ahead so I’m often inspired to make something that involves ricotto or to which I’d like to add ricotta, but I don’t have it on hand. Making your own simply requires whole milk and vinegar and I’ve always got those. The recipe for ricotta is here. It makes a generous half cup which is perfect for this recipe. Don’t let it drain too long for pancakes since you want it soft enough to mix in well, not crumbly.

Directions

  1. Mix egg yolks, vegetable oil, buttermilk, vanilla extract and ricotta. Try to get as many lumps out of the ricotta as you can, but it won’t be perfectly smooth so don’t make yourself nuts.
  2. Add ½ cup of the flour, sugar, baking powder, baking soda and salt. Mix well. Add the other cup of flour and mix until just combined. It will be thicker than normal pancake batter at this point.
  3. Beat the egg whites until stiff peaks form and then fold them into the pancake mixture. Again it won’t be 100% smooth.
  4. Let the batter sit for 15 minutes. This is key for fluffy pancakes so don’t skip it. It allows the flour to absorb some of the buttermilk and relax. I generally use this time to either make bacon or clean the dishes that I’ve created so far.
  5. Heat griddle to medium low and butter well when hot. Spoon batter onto griddle and cook each side (generally about 5ish minutes for the first side and less for the second depending on the size of your pancake) Flip and cook through. Pancake will have a lovely golden, buttery exterior. Serve with banana slices and real maple syrup.

Better Then Northstar's Ricotta Pancakes

Better Then Northstar’s Ricotta Pancakes

 

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