marissa hermer’s basic pancakes


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.


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.


Marissa Hermer's Basic Pancakes

Author Marissa Hermer


  • 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


  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.


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