This isn’t really a vintage recipe but it produces the lightest fluffiest pancakes I’ve had outside the Pancake House in Denver Colorado! The ricotta gives a slightly creamy texture and seems to help the pancake puff up while cooking. Thanks to Chef Andrew from Scattergoods Catering Recruitment Agency for this recipe.
The Best Sunday Pancakes
100g (3 1/2oz) self raising flour
½ teaspoon bicarbonate of soda
1 egg
125ml (4 ½ fl.oz) milk
70g (2oz) ricotta
Plus any flavourings of your choice, blueberry and chocolate chip are my favourites - although I prefer them not in the same pancake!
Preheat a frying pan over a medium to high heat.
Put all the ingredients (except the flavourings) together in a large bowl and mix thoroughly - I use a hand whisk and it takes around 20 seconds to get a smooth mixture.
When the frying pan is hot, oil the pan with a few drops of vegetable oil - it’s not really necessary if it’s a non-stick pan, but it helps the pancake not dry out on the surface.
Use a serving spoon to drop the batter, into the frying pan in rounds. I can cook 2 or 3 pancakes at once in my frying pan.
At this point I add my blueberries of chocolate chips to the circles of batter, allowing 6-10 per pancake. I like to push them in slightly with my finger so they get covered with batter (like the top pancake in the photo). This means they don’t run in the heat when I turn the pancake over.
Once the pancake has browned underneath turn it over to cook the other side until golden brown.
Slide the cooked pancakes onto a preheated plate - preferably in a warming oven while you make the rest of the pancakes.
Serve with a generous helping of maple syrup and some crispy bacon. Creme Fraiche is great with fruitier pancakes. With blueberries, lemon curd is a winning combination.
