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19 Comments
Katy C.
April 20, 2016
I wonder if one could get similar results from making these in a muffin tin and baking. Because if you baked two muffin tins, you'd have two dozen little pancakes all hot and fluffy at the same time. Which is my issue with making pancakes, they're always great, but by the time I can sit down to eat mine, everyone else is done. Bummer.
Bambi
July 12, 2015
Isn't there too much baking soda in this recipe?
Jocelyn M.
February 4, 2016
I'm wondering about that too. Going by Shirley O. Corriher's ratios for leavening (1 - 1 1/4 teaspoons of baking powder for each cup of flour or 1/4 teaspoon baking soda for each cup of flour) it looks like both measurements are overinflated (har!). Maybe we should recalculate and test?
Bee
April 27, 2015
I wanted to ask: does anyone have a BRAND of ricotta cheese they recommend? I'm in Chicago. I've never purchased it, before and would like to buy a brand others have tried and are happy with using. Thank you!
Bee
April 29, 2015
Thanks, Jill! I'll be on the look-out for it this weekend when I do my shopping. :D
Bee
April 27, 2015
I plan on making these pancakes this upcoming weekend. I'm ALWAYS on the lookout for unusual pancake recipes. So far, a Malted Milk Powder pancake has been our family fave. :D On a sidenote: this pan from Nordicware is what we make our pancakes in. http://www.amazon.com/Nordic-Ware-Eggs-Plus-Pan/dp/B00LISN4J2/ref=cm_rdp_product
Allison T.
April 23, 2015
No egg or muffin ring but will try this with my canning jar rings. English muffins turned out well so hoping for same success.
Cinnamon
April 23, 2015
Food 52, please delete the last comment from me, there was a problem with the web code, and made it unreadable. The comment isn't important, so it can just go away. I had no option to delete it from my end. Thank you!
Cinnamon
April 23, 2015
I+do+not+understand+the+first+part+of+this+article.++I+have+lots+of+kitchen+mishaps,+but+mangled/improperly+cooked+pancakes+haven't+been+a+problem+since+I+was+ten.++It+just+takes+patience+and+a+hot+enough+griddle:+the+edges+of+a+pancake+will+change+texture+slightly+from+glossy+to+matte,+and+the+batter+will+bubble+and+tell+you+it's+time+to+flip.++To+make+sure+the+griddle/skillet+is+ready,+toss+a+bead+of+water+on+it--if+it+bounces,+the+pan+is+ready,+if+it+flattens+and+boils+off+(or+worse,+just+warmly+sits),+let+the+pan+heat+up+properly.++Some+of+this+may+require+practice,+but+once+you+get+it,+you+are+unlikely+to+make+bad+pancakes+again.++This+recipe+seems+like+an+answer+to+not+liking+pancakes+and+not+having+the+patience/desire+to+make+traditional+pancakes+properly.++They+look+great,+but+I+can't+imagine+them+tasting+that+much+better+(or+even+as+good)+as+flatter+ricotta+pancakes,+for+those+of+us+who+like+them.++
Sarah J.
April 23, 2015
I've gotta say—these are better than any flat ricotta pancakes I've ever had. Both are good, but I like these much better, especially if you're looking for something out of the ordinary. It's all a matter of personal preference, though!
Cinnamon
April 23, 2015
Wow, you had to slog through a lot of plus signs to read that (at least coming up that way at my end), thanks. I realized as I was turning my eyeballs inside out trying to reread my comment that I sounded like a troll. I am definitely intrigued, and will try the recipe (though maybe not at the next 14-person brunch, haha). What started as my good intention for teaching my dad's tricks turned into sounding like a pompous jerk. I really would like to apologize.
Alexandra S.
April 23, 2015
Oh, where to begin, where to begin?
1. I have always been embarrassed that I don't know how to make pancakes, but it's the truth — more often than not, I am disappointed with the result.
2. So happy this recipe does not call for beating egg whites — I refuse to do that first thing in the morning.
3. Love that there is both buttermilk and full-fat ricotta.
4. I own English muffin rings. Hooray!!
5. I am filled with promise of finally making a lofty pancake! Will report back.
PS: You and Kenzi are too cute — loved your chili video. Can't wait to try these pancakes!
1. I have always been embarrassed that I don't know how to make pancakes, but it's the truth — more often than not, I am disappointed with the result.
2. So happy this recipe does not call for beating egg whites — I refuse to do that first thing in the morning.
3. Love that there is both buttermilk and full-fat ricotta.
4. I own English muffin rings. Hooray!!
5. I am filled with promise of finally making a lofty pancake! Will report back.
PS: You and Kenzi are too cute — loved your chili video. Can't wait to try these pancakes!
Sarah J.
April 23, 2015
So glad these are exciting to you!! Don't be distressed if you lose one or two of them—they won't be as pretty as the perfectly round, puck-like pancakes you'll get later on, but they'll be just as delicious. And yes, ricotta. Always ricotta!
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