February is Pancake month, a time when we dedicate breakfasts to our favorite flat food! National Pancake Week is celebrated in the third week in February. Why all the fuss about pancakes in February? In Canada, the United Kingdom, Ireland, Australia and the U.S. it is customary to eat pancakes on Shrove Tuesday, often referred to as “Pancake Day” and, particularly in Ireland, as “Pancake Tuesday”. Historically, pancakes were made on Shrove Tuesday so that the last of the fatty and rich foods could be used up before the advent of Lent.
While Shrove Tuesday has passed (it was February 12, 2013), we still celebrate Pancake Month in the 11 Distinctive Inns of New England by sharing a few tried and true recipes for your perfect New England getaway. Earlier in February we shared the Captain House Inn’s recipe for Red Velvet Pancakes in the DINE blog. And in December, we revealed the Rabbit Hill Inn’s recipe for Gingerbread Pancakes on the blog too. Back in our Fall Dining blog, we shared a recipe for Pumpkin Pie Pancakes from the Captain’s House Inn too. And last winter we offered a blog about winter comfort food with recipes for Captain House Inn’s Lemon Ricotta Pancakes and Cliffside Inn’s Strawberry Pancake Roll Ups.
Today, we offer you a true guest-favorite from the Inn at Harbor Hill Marina. Behold, Ricotta Pancakes. We’re told by Dave and Sue at the Inn at Harbor Hill Marina that these pancakes are the most light and fluffy they’ve ever seen. Best of all, they shared two versions of their recipe – one for small batches and one for a larger batch. Enjoy celebrating National Pancake Week.
RICOTTA PANCAKES FROM INN AT HARBOR HILL MARINA
Small Batch (good for 4 people or 8 pancakes)
1 Cup Ricotta Cheese (note: a small 15 oz. container is approx. 2 cups)
½ Cup (plus a tablespoon) Buttermilk
¾ Cups All Purpose Flour
1 and ½ Tbsp. Sugar
1 Tbsp. Baking Powder
¼ tsp. Salt
Larger Batch (good for 8 people or 16 pancakes)
2 Cups Ricotta Cheese (we use 1 small 15 oz. container)
4 Eggs – large
1 ¼ Cups Buttermilk
1 ½ Cups All Purpose Flour
¼ Cup Sugar
2 Tbsp. Baking Powder
½ tsp. Salt
Preheat griddle to 350 degrees. In a large bowl whisk together the ricotta cheese, eggs and buttermilk until very smooth. In a separate bowl, sift the flour, sugar, baking powder and salt. Add the flour to the cheese mixture and stir with a rubber spatula until just combined. Spray the griddle with vegetable spray and
Add batter in about ¼ cup amounts. (Note, these are very light and fluff up nicely).
Let cook for about 2 minutes on each side until golden. Repeat & Enjoy!
Optional Fruit Topping
2 Cups Fresh Berries-any favorite or mix
¼ Cup Sugar
¼ Cup Orange Juice
In a separate bowl, combine the berries, sugar and orange juice. Let macerate while making pancakes. Serve pancakes garnished with the berries, powdered sugar, and maple syrup if desired.