Drenched in maple syrup or honey, these pancakes are the perfect way to bribe me out of bed on a cool, snuggly Sunday morning. Add some crisp bacon to the plate and I’d have little on my mind other than breakfast in bed! And in my head, Gary Mehigan (from MasterChef Australia) and I must totally be breakfast twins; at least that’s what I figured from the book where I’ve used this recipe. A book that, (ahem, humblebrag alert) he autographed for me a few weeks ago. SEE:
Turns out, pancakes are his favourite Sunday breakfast too! The slightest hint of nutty brown butter and the textural beauty of fresh ricotta are added dimensions to this classic pancake recipe. If you’ve followed the show, you’re no stranger to Gary urging the contestants to add complexity of flavour and texture to their recipes, and true to form, that’s exactly what he does with this recipe.
Just 25 grams of unsalted butter gets melted in a non-stick pan and then… we push it over the edge until it foams up and fills your kitchen with a nutty aroma and takes on a brown colour. But this is time to act quickly and take it off the heat and whisk it into the pancake batter.
I’d like to think of the fresh ricotta as little bursts of surprise in these fluffy pancakes. If you’re the adventurous sort, you could try my recipe for homemade ricotta, or else store bought is fine too.
Given that I’ve shared so many dessert recipes on the blog, you’d be surprised to know that I tend to like desserts that aren’t too sweet. You know, the kinds that don’t make you feel like you’ve had a plateful when you’ve actually just had two bites? And that’s exactly what I love about these pancakes – they let you decide just how sweet you’d like your mouthfuls to be because the pancakes themselves aren’t too sweet, leaving it to you to indulge in the syrup or jam of your choice.
So here’s to a lazy Sunday breakfast!
Recipe from Lantern Cookery Classics – Gary Mehigan.
Makes 8 to 10 pancakes.