Husband P got up at 5:30 with hollering Gus, and I snoozed all the way to naptime. That allowed me opportunity to fill my brain with repetitive Homer Simpson and Usher lyrics (I know; it's old news). At breakfast, we couldn't help ourselves and sang annoying refrains: "Gus wants his pancakes-now, now now. Put him the high chair--pow, pow, pow." We've since blasted Bob Dylan as an antidote.
The pancakes. I've been tweaking an already wonderful Rebar Wholewheat Hotcake recipe. Today's version topped 'em all. Usually I only make 1/2 a batch for P and I, but this morning I made the full. It was a good thing given Gus's appetite and our love for ricotta.
Wholewheat Ricotta Pancakes
The Wet:
½ cup ricotta
1 ½ cups buttermilk
1 tablespoon (or whatever you slice off the butter dish) melted butter
1 teaspoon vanilla
2 eggs (here in Praha, we have pretty small eggs. In the US—an extra large will do you fine)
The Dry:
½ cup whole wheat flour
½ cup white flour
4 tablespoons wheat germ
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
Mix the wet. Separately, mix the dry. Gently fold the two together. (don’t stir!) Let sit about 10 minutes. Heat up a frying pan with a little butter and a little oil at medium heat. Fry ‘em up! I find that ricotta pancakes look done before the middles really are—they need just a minute longer beyond when I think I should take them off the pan.
We’re fond of substituting—or adding—a cup or so of grated apple to the mix. This morning was sans apple.
Gus loves his pancakes--wow wow wow! Gonna have another--chow chow chow!
That sounds so cozy! I want some pancakes--now now now!
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