So it’s a Sunday morning and you’re thinking to yourself, hey, you know what? I would really love a delicious breakfast this morning. And you know what else? I want to make it myself. Well good for you, you breakfast-making Champion, you! Luckily, HerCampus has your back. Here’s a recipe for “Love You Pancakes” borrowed from Glamour magazine; they require a little more advanced planning, and some grocery shopping, but they’re sure to please you and your loved one (even if “loved one” is just a glorified nickname for your stomach).
Glamour “Love You” Pancakes
1 lemon
1 pint fresh or thawed frozen raspberries (strawberries, blueberries, or blackberries work too!)
1/3 cup plus 1 tbsp sugar
2 cups flour
Dash salt
1 tbsp. baking powder
1 cup part-skim ricotta cheese (this is the grocery store item)
1 ¼ c. milk
4 large eggs, separated
Maple syrup*
*other topping ideas: blueberry syrup, powdered or brown sugar, honey, walnuts, chopped coconut, Nutella
- Working over a bowl, use a grater to zest the lemon, being careful not to remove any of the white part of the skin (the “pith”). Cut the zested lemon into wedges and set aside.
- Add raspberries to the bowl containing the lemon zest. Stir in 1/3 cup sugar, gently crushing raspberries with a wooden spoon. Set aside while making the pancake batter.
- In a medium bowl, combine flour, salt, 1 tbsp. sugar, and baking powder. In another bowl, beat the ricotta cheese with milk and egg yolks. Add the flour mixture and stir until just combined. Let the batter sit for 10 minutes.
- Beat egg whites with a handheld mixer until they hold soft peaks. Next, gently fold raspberries with their juices into the batter, and then fold in the egg whites. (You want little clumps of whites in the batter. Do not — I repeat — do NOT overmix the batter.)
- Heat a large nonstick skillet over moderately low heat. Melt ½ tbsp. butter at the center of the skillet.*Double bonus points: spoon the batter into heart shapes for that added nauseating-but-adorable lovey-dovey touch.
- Spoon the batter into the hot skillet, directly on the melted butter
- Cook each pancake until the bottom is golden brown and the bubbles on the surface begin to break, about 2 minutes. Using a spatula, flip the pancake quickly. Cook until golden brown, about 1 minute longer.
- Serve finished pancakes with maple syrup and lemon wedges (or any other desired toppings)