Buttermilk Pancakes

1 cup flour
1 tbsp sugar
1/2 tsp salt
1/2 tsp baking soda
1 egg
1 cup buttermilk
2 tbsp butter, melted
1/2 tsp vanilla

Preheat a lightly oiled griddle or frying pan. Sift and measure flour; sift again with sugar, salt and baking soda.Beat egg in medium bowl. Blend in buttermilk. Add dry ingredients, beating until smooth. Blend in melted butter.Add  up to 1/4 cup more buttermilk for thinner cakes. Adjust consistency as required to maintain a pourable cake batter by adding additional flour or buttermilk.  Scoop 1/4 cup onto griddle and turn when surface bubbles begin to break. Serve immediately.

Yield 2

Notes: I never sift my ingredients and I double the recipe and it is plenty for my family. I use butter to grease pan.

Buttermilk Syrup

1/2 cup butter
1 cup sugar
1/2 cup buttermilk
1 tsp vanilla
1/2 tsp baking soda

Bring butter, sugar and buttermilk to a boil. Add vanilla and baking soda.

*Syrup tends to boil over when baking soda is added. Remove from heat or turn heat down while adding baking soda.

Lemon Ricotta Pancakes

These pancakes are deliciously light, airy and citrusy and dusting them with powdered sugar makes them extra special and sweet.  It is also a good way of using up leftover ricotta cheese or lemons.  Without a doubt these are one of my favorite kinds of pancakes ever.

Lemon Ricotta Pancakes

2/3 cup flour

1/2 teaspoon baking soda

1 teaspoon salt

8 ounces (1 cup) whole-milk ricotta cheese

2 large eggs

1/3 cup whole milk

1 teaspoon grated lemon zest

4 teaspoons lemon juice

1/2 teaspoon vanilla

2 tablespoons butter melted

1/4 cup sugar

1-2 teaspoons vegetable oil

 

Whisk together flour, baking soda and salt in a medium bowl and making a well in the center. Add ricotta, egg yolks, milk, lemon zest and juice, and vanilla and whisk until just combined. Gently stir in butter.

              

Using a mixer, whip egg whites on medium-low speed until foamy, about 1 minute, then increase sped to medium-high and whip until soft, billowy mounds form, about 1 minute more. Gradually add sugar and then whip until glossy, soft peaks form (about another 1 or 2 minutes). Transfer 1/3 of the whipped egg whites to batter and whisk gently until mixture is lightened, then gently fold remaining egg whites into the batter using a rubber spatula.

               

Heat a 12-inch nonstick skillet over medim heat. When pan is hot, spray lightly with cooking spray and using 1/4-cup measuring cup, portion batter into pan in 3 places, leaving 2 inches between each pancake. Gently spread each portion into a 4-inch round. Cook until edges are set and first side is a deep golden brown (about 2 to 3 minutes), thin flip with a wide spatula and continue to cook until second side is golden brown (another 2 to 3 minutes longer).

              

Dust pancakes with powdered sugar and serve immediately or transfer to a wire rack in a preheated oven to stay warm while repeating with the remaining batter.