Ingredients for Pancakes
- 2 c AP flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 2 c buttermilk
- 1/4 c ricotta
- 2 eggs
- 3 tbsp melted unsalted butter
- 1/4 c canola oil and butter for pan
Ingredients for Maple Glaze
- 1/4 c melted unsalted butter
- 1/2 c maple syrup (the real stuff)
- 1 c powdered sugar, sifted
Ingredients for Sanding Sugar
- 1 bottle gold sanding sugar
- 1 bottle green sanding sugar
- 1 bottle purple sanding sugar
1. Whisk all dry ingredients into a large mixing bowl. Whisk all wet ingredients into another. Pour wet ingredients into dry and fold together JUST until combined, DO NOT OVER MIX. Let the batter set for about 10 minutes. It will be thick, thicker than you're used to, but that's ok!
2. Pick your largest non-stick skillet (or whatever you've got!) and heat it to medium-high. Add about a tablespoon of canola oil and a tablespoon of butter into the bottom of the pan. Once the pan is nice and hot add in the pancakes (I like mine to each be about 1/2 a cup of batter). Cook until small bubbles start to form around the edges and flip. They usually take around 6 minutes total!
3. As the pancakes finish up plate them in stacks of three and quickly whip up the glaze (if using). If you just want to serve with maple syrup and a bit of salt, they’ll be PERFECT for any Sunday morning!
4. To make the glaze, for our super extra Mardi Gras themed pancakes, whisk together the melted unsalted butter with the maple syrup and then sift in the powdered sugar. Whisk again until there are no visible lumps and pour over the stacks of pancakes. There should be enough to evenly distribute over all four stacks! Once you’ve put the maple glaze on if you’re going to use sprinkles you’ll have to do it FAST because it will set pretty quickly.
5. Feel free to get super creative with the sanding sugar, you can either separate out the three colors or you can mix them together and have sprinkle confetti. Regardless, I’d try to use less than 1 tablespoon per stack, if you use much more they’re going to be overly sweet!