I think I have finally figured out how to make the fluffiest and custardiest (is that even a word?) pancake ever! E.V.E.R.! I wasn’t really planning on making this into a recipe because I knew I would probably have to try it a couple of time before getting the amounts just right. Especially since this was my first time making this kind of pancake. But it came out perfect so I had to share it. This left me backtracking to make sure I captured the right amounts of each ingredient and how many pancakes it actually made. Silly me, I forgot to count how many little damn pancakes this recipe made, but I’m pretty sure it was 9, 6 inch pancakes. But anyways, this all happened because I had some leftover ricotta in the fridge from when I had made egg yolk raviolo (yum) and was trying to figure out what I wanted to do with it. Then the weekend hit and Kevin mentioned pancakes, and it all just somehow fell together.
Sorry, I’ve been pretty busy these past couple of days. I actually made this the morning after Halloween. Kevin and our roommate were hurtin’ pretty bad after their night out, so I decided to make them some hangover food to help them with the recovery process. I was initially thinking waffles, but I remember we had just bought some Italian sausage earlier (which was meant to be used for Scotch Eggs – a recipe soon to come). I mean, they do chicken and waffles, so sausage and waffles sounds pretty damn good to me. A little salty, a little sweet. The only way to make it better was to add egg to it, because egg makes everything better- AMIRIGHT?!
This recipe is pretty basic, no techniques here. If a hungover guy can make waffles, I think anyone can make this dish. The only thing it requires is some multi-tasking, but I’ll get to that later.