Scrumptious Weekend Pancakes

[When I was younger I'd used to wait behind a door to scare someone but then leave because they were taking too long or I had to pee, I'd sleep with all my stuffed animals so none of them would get offended, I used to think the moon followed our car and my hardest decision was which candy to choose from at D’s, our town candy store. Though honestly speaking I still do some of those things.]

The milestones in life often measure growing up. For some a bat/bar mitzvah, others, college, first paycheck, or getting hitched. But take a step back and see if there was one particular moment when you truly felt like you've grown up. You may find that it wasn’t in fact a milestone or just one moment, but numerous moments and experiences stitched together over the years that could be made into a story. Perhaps with antagonists and protagonists: a life lesson learned, a goal achieved. 

The past year for me had been filled with a rollercoaster of emotions, as cliché as that may sound. It was life unveiling all its colors, the beautiful and the ugly (if there is such a thing). From the latter- my family kept saying, "the past few months must have been incredibly tough for you, but we are proud of how you're handling everything. You had to grow up so quickly." And there it was again, Growing Up. But had I? I haven’t quite untangled my thoughts on this topic yet. All I know is that it’s hard to think about growing up when you’re right in the middle of doing it.

All of these thoughts have made me miss my dad's Saturday morning breakfast. Waffles, fresh whipped cream, and berries. But since I can't even try to compete with his famous waffle recipe, I do have a pretty yummy pancake recipe, if I may say so myself.

I've written down two quick and easy ways to make pancakes. Both are made using Aunt Jemima’s pancake mix without eggs.

The first- in its simplicity and sugary-goodness reminds us of our childhood.

The second is a delectable and fancy twist on pancakes for a more mature palate.  The ricotta in the second recipe lends the perfect fluffy texture, that melts-in-your-mouth. I also strongly suggest that you play the Banana Pancakes song by Jack Johnson while whipping up a batch, it’s really quite enjoyable.

 

Basic Pancake Recipe:

1 cup Aunt Jemima’s Pancake Mix

¾ cup milk

1 tblsp oil

1 tblsp condensed milk

4 tbslp water

Directions: 

Preheat a griddle over medium heat.

Mix all the ingredients together until nice and smooth. Let it sit for 5-7 minutes until the mixture becomes a little bit frothy.

Ladle about ½ cup of batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath. Flip the pancakes and cook for 1-2 minutes more. Repeat with remaining batter.

If you want to be awesome, then after pouring the batter onto the griddle sprinkle some chocolate chips and then flip over the pancake. The chocolate chips become slightly melted once served.

 Serve with whipped cream, and maple syrup.

 

 

Lemon Ricotta Pancake Recipe:

1 cup Aunt Jemima’s Pancake Mix

¾ cup milk

1 cup whole milk ricotta

2 tblsp lemon zest

1 tblsp oil

1 tblsp condensed milk

6 tbslp water

 

Directions:

Preheat a griddle over medium heat. Mix all the ingredients together besides the ricotta until nice and smooth.

Once its mixed well, add the ricotta and fold it into the batter. Don’t over mix. The batter will be lumpy, which is fine because when you make the pancakes, you’ll get pockets of ricotta, which tastes divine. Let it sit for 5-7 minutes until the mixture becomes a little bit frothy.

Ladle about ½ cup of batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath. Flip the pancakes and cook for 1-2 minutes more. Repeat with remaining batter.

Tips:

Serve with blueberry sauce, or fresh whipped cream. Drizzle real maple syrup for this recipe for the perfect touch of sweet.

 

 

Comment on this blog, Tweet, Instagram or FB me when you make em or if you have any questions! @whiskmeawaynyc