I put something green in my pancakes again, teeheehee!
And no, this time it was NOT spinach, and I didn’t get to use my baby food processor. Any guesses? Anyone? Anyone? …Bueller?
I’ll give you a hint.
My pet donated it.
And by pet, I mean Watson.
And yes. He IS my pet. I put him outside every day and water him…. and talk to him. He’s cute! But. Since you probably can’t guess…
BASIL! mmmm… fresh basil… there’s nothing quite like it.
I really don’t think Watson objected to donating basil for our pancakes…at least, he didn’t seem to, and we didn’t ask him (rude, I know), since we’d been grocery shopping and came home ridiculously hungry. Not my fault that WinCo is basically a workout in of itself, and we stopped at a bunch of other stores (mega YAYY for Salem finally having a Trader Joe’s!). So suffice it to say that we probably would have eaten Watson for dinner (I covered his ears, don’t worry, he didn’t hear that), except he didn’t seem very filling. Luckily, we had an alternate plan, namely… Pancakes! What else would we make on Thursdays? Besides, when we double fist the skillets, we can have pancakes in no time, which satisfies two mega hungry college-types (ok, one soon-to-be-not-college type and once recent college type).
These pancakes were fantastic! They were unlike any pancakes I’d ever had (and Kira gave them thumbs up too)—sort of almost savory, but with a distinctive basil flavor. They are made with ricotta, and the flavor of that really comes out as well. They go really well with pear (and we may or may not have had some Nutella lurking in the cupboard, muahah), and also with almond butter (of course!). I was eating them plain, they were that good. I’d definitely make these again (and I’m sure we will, provided Watson continues to flourish).
Besides… I really like having green bits in my pancakes. Or entirely green pancakes, either way.
Ricotta, Basil and Chocolate Chip Pancakes
Serves 2. Adapted from here!
- 1 c whole wheat pastry flour
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- A pinch of salt
- 1 cup part skim ricotta
- 3/4 cup milk (we subbed in coconut milk beverage, which was deeeelicious. and because we could, says Kira!)
- 3 tablespoons ish Earth Balance, melted and cooled. I say ish because it was a few spoonfuls, a very ‘ish’ amount.
- 1 egg
- choc chippies, for chucking into the pancakes
- 2 tablespoons fresh basil (FRESH, pleeease), finely chopped with your lovely chef’s knife.
Mix flour, salt, brown sugar, and baking powder. Sifting is probably a good idea… but obviously not crucial as I *ahem* didn’t. In a separate, cute small bowl, mix ricotta, egg, and milk type thing, along with melted buttahh. Mix wet into dry, and toss in basil from your trusty Watson pet.
Heat your skillet(s), preferably more than one in the interest of expediency, and make pfankuchen! Ideally speaking German whilst making them, because German is WAAAY more fun than English… wouldn’t you rather say Loffel for spoon? I know I would. And apparently moose is Amerikanisher Elk. Who knew?
Make pfankuchen. Add choc chippies according to your desired ratio… I like about 4 or 5 per pancake, carefully placed onto the top of the cooking pancake. So I’m particular… don’t judge!
Eat! Yayyy, this is the best part :)