Hello! I’m thrilled to present our Comfort Food series in collaboration with Brik Oven, where we introduce you to some of our all-time favourite foods. One of the things I wanted to focus on in this series is creating recipes for a household of 1-2 persons. It’s true that you can never have too much pasta or pancakes or even cake, but sometimes, it’s about convenience and efficiency without compromising on the dish at hand. I find I’m far more likely to cook if I know I’m just using a spoonful of this and a cupful of that. There’s nothing that annoys me more than a pancake recipe that asks for half a bag of flour, and then I’m trying to reduce the recipe and suddenly not only do I not have pancakes, I’ve also had to do math before breakfast. None of that here. Without further ado, our recipe for the easiest, fluffiest pancakes you can make. If you don’t have the orange, leave it out, but it does add a little something special.
Recipe: Orange & Ricotta Pancakes
Dry
½ cup all-purpose flour
¾ tsp baking powder
1 tbsp sugar
Zest from 1 orange
Pinch of salt
Wet
½ cup ricotta
⅓ cup milk
1 large egg, separated
½ tsp vanilla extract
1 tsp ghee
Method
In a medium bowl, whisk together the flour, baking powder, baking soda (if using), salt, and sugar.
In another bowl, whisk the ricotta, egg yolk, milk, vanilla, orange zest and ghee until mostly smooth.
Add the wet mixture to the dry ingredients and fold until just combined. The batter should be thick but spoonable — add a splash more milk if needed.
Lastly, fold in the egg white and stir till the streaks disappear.
Heat a pan over medium-low heat and add butter or oil.
When hot, spoon about ¼ cup batter per pancake and cook until golden and set at the edges, about 2 minutes. Flip and cook for another 1–2 minutes until fluffy and cooked through.
Serve warm!