Fall makes me want all the comfort foods, and nothing says comfort like a batch of fluffy pancakes! Tomorrow I'll be judging the second annual Breakfest Championship competition here in Memphis where teams compete for best breakfast foods. I did it last year, and I never left more stuffed and happy from a delicious breakfast. Pancakes are one of my favorites, so I thought in honor of the fun festival tomorrow I'd give y'all my secret recipe!
3/4 cup buttermilk, plus more for thinning
1 cup ricotta cheese
1/2 stick melted butter
1 tsp vanilla extract
1 cup all-purpose flour
2 tbsp granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 stick of cold butter
1. Heat oven to 190 degrees and place a glass baking dish on the top rack. In a medium bowl, whisk the buttermilk, ricotta, eggs, and vanilla together until smooth. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together. Pour the wet ingredients into the dry ingredients and whisk together until smooth. Add more milk if batter seems too thick.
2. Heat a large skillet over medium heat. Using the half stick of butter, coat the bottom of the skillet. When butter is bubbling, spoon about 1/4 batter into skillet for each pancake. When the top of the cakes begin to bubble, flip them and continue cooking until other side is golden and they're cooked through. Continue coating the skillet with butter in between each batch.
3. As each batch of cakes are cooked, using the spatula, place them into the baking dish in the oven to keep warm until all the cakes are cooked. Serve stacked with warm maple syrup and extra butter, if desired.
CHEERS TO HAPPY EATING!!!