If it is a Saturday morning for you, start it right and make these scrumptious, light, fluffy Blueberry and Ricotta Pancakes. Or flapjacks. Or American style pancakes aka not crepes. Whatever you call them, just make them.
This recipe is so simple, it’s more of a “how-to” than a recipe. How to make quick, flop-proof, light and fluffy weekend morning pancakes that is. These heavenly blueberry and ricotta pancakes are a Saturday morning necessity.
How to cook tall, fluffy pancakes:
I have recently found that a skillet pan is a game-changer to make perfect tall pancakes without worrying about them sticking (yes skillet pans ARE all the rage at the moment and with good reason). As long as the pan is well oiled and the pancakes are flipped at the right time. And the temperature of the skillet is just right – hot enough but not too hot that the oil is starting to smoke. It may take a few batter-pouring attempts to find this “goldilocks point”.
I am probably making this simple recipe seem over-complicated but cooking well is all in the subtleties. Either way, whip these up on a weekend morning and enjoy with a generous knob of butter and a drizzle of maple syrup or honey. And if you are South African, grated cheddar cheese with syrup is a well-known winning combo.
If you want even less fuss, use one of your favourite pancake box mixes if you have one on hand. Although “from scratch” recipes always win for me because I know exactly what is going in them, there is something exciting about the quick, easy, flop-proof promise of a box mix. I love using the Woolworths Flapjack Mix for this – its ingredients are simple and it tastes very much homemade. Also the batter doesn’t require resting time which is a win if you don’t feel like cleaning out your fridge (see below).
Why the confusion with the names – pancakes, flapjacks, crepes and crumpets?
A note on nomenclature – there are are various titles for a small cakey thing fried in a pan for breakfast. And depending on where you live and how you grew up knowing them, the definitions may differ. Pancakes vs flapjacks vs crumpets – call them whatever you know from your childhood. I am not here to say there is a right or wrong way. In case you and your spouse have different opinions on what they are supposed to be called, here is a lovely little article to clear things up.
Three tricks to the perfect pancake:
Making beautiful light and fluffy pancakes is not difficult. But there are three little tricks I find important:
1. Let the mixture rest to form air bubbles.
2. Wait for the pan to heat up properly. The oil should sizzle when you add it to the pan but not smoke.
3. Be gentle with your batter and patient when cooking it. Don’t bash out all the air that you patiently waited for. Scoop and pour the batter into the pan gently and then leave that flapjack alone until it’s ready to flip over. Again leave it alone until its cooked through. Although wielding it makes you feel like the kitchen goddess I know you are, don’t be over zealous with that spatula!
(The Best) Blueberry and Ricotta Pancakes
Ingredients
- 240 g flour (2 cups if you don't feel like getting the scale out)
- 60 g caster sugar (superfine sugar) 1/4 cup, or to taste
- 2½ tsp baking powder
- ¼ tsp salt or to taste
- 2 eggs, large large
- 60 ml oil 1/4 cup
- 1 tsp vanilla extract
- 250 ml milk 1 cup
- 1 tub ricotta cheese (the chunky type) 250g
- 1 cup blueberries (fresh)
Instructions
- Sieve the dry ingredients into a medium sized mixing bowl.
- Add the eggs and oil to a large measuring jug with a spout and whisk to combine.
- Stir the milk and vanilla extract into the egg mixture.
- Break up the drained ricotta with a fork (keep it chunky) and add to the egg mixture.
- Pour the egg mixture into to the bowl of dry ingredients and gently mix to combine. The mixture will be thick and lumpy from to the ricotta, this will help make the pancakes thick and fluffy. To ensure light pancakes do not over mix.
- Cover and set aside for 20 minutes. I know this is a drag if you're hungry but this step is important if you want the pancakes to rise well. Make yourself a cup of coffee. Clean out those forgotten tupperwares in the fridge. Have a shower. Time will go quickly.
- Brush a skillet pan with oil and heat on a medium setting. Wait until the skillet is hot enough and sizzling.
- Pour 1/4 cup or two large spoons of batter into the hot skillet. Dot several fresh blueberries into the batter.
- Flip after several minutes - the edges will start to round out, the bottom will be golden-brown and several small bubbles will be present around the rim of the pancake. Try not to agitate after flipping.
- Fry the other side for several minutes until golden brown and cooked through.
- Serve with a knob of butter and a drizzle of maple syrup or honey.
