marissa hermer’s basic pancakes

pineapplepancake-10

Let’s get something straight. To me, there is nothing better than binge watching Bravo in bed. Does anyone else do that? All the cool kids are doing, right? With that said, I am a huge Ladies of London fan. I’ve always had a dream of living in London so I live vicariously through these ladies. When Marissa Hermer announce she was releasing a cookbook, I pretty much preordered it a year in advance. An American living in London recreating English dishes with an American twist? Score!

Since I only get one weekend day off a week, I usually spend it at home. Hey, I’m a homebody. I rarely go out for brunch so I decided to try Marissa’s Basic Pancakes with ricotta cheese. The first time I had ricotta cheese pancakes… I basically cried out in bewilderment on how I lived life so long without them. Read that post here.

pineapplepancake-8

The recipe was easy to understand and the ingredients were like the title stated: basic. Since majority of my pancakes are from the Bisquick persuasion, I was excited to try out a recipe from scratch. These pancakes were so light and fluffy! The ricotta cheese added so much. At first, I was like “What? Cheese?” but really, it was fantastic and now a recipe in rotation for at-home brunch.

Now all I need is Sophie Stanbury’s hair.

Print

Marissa Hermer's Basic Pancakes


Author Marissa Hermer

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 cup milk
  • 1 cup fresh ricotta cheese
  • 2 large eggs gently beaten
  • 1 tbsp honey
  • 1/2 tsp vanilla extract
  • 1/4 cup butter melted and cooled
  • pinch of salt
  • fresh fruit and maple syrup

Instructions

  1. In a large bowl, combine the flour, baking powder and salt. Form a well in the center and pour in milk, ricotta cheese and eggs. Gently whisk together, then add the honey, vanilla and butter, continuing to whisk until a smooth batter is formed. Allow the batter to rest for 10 minutes.

  2. In a large frying pan over medium heat, add a knob of butter, swirling the pan to coat. Add 2 to 3 tablespoons of the batter to the pan. When bubbles begin to form at the surface, about 2 to 3 minutes. Turn the pancakes and cook for another 1 to 2 minutes. Repeat.

  3. Serve the pancakes warm, topped with fresh fruit and a drizzle of maple syrup.

 

Leave a Comment

Your email address will not be published. Required fields are marked *