Pancake Flight Recipe

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1 tbs granulated sugar, 2 tsp baking powder and 1 tsp salt until evenly combined.

In a separate small bowl whisk the egg with 3 tbs milk, 3 tbs whole milk, 1 tbs melted butter and 1 tsp vanilla extract until smooth.

Pour the wet mixture into the dry ingredients and stir gently until just combined; lumps are fine. Fold in 3 tbs fresh or frozen blueberries, taking care not to overmix.

Heat a nonstick skillet or griddle over medium heat and brush lightly with butter or oil. For each pancake pour about 3 tbs batter (makes small tasting pancakes). Cook until bubbles form and edges set, 1–2 minutes, then flip and cook 30–60 seconds more until golden.

Keep pancakes warm on a baking sheet in a 200°F (95°C) oven while you cook the others. Serve stacked or as a small plate with 2 tbs maple syrup.

Make batter

In a bowl whisk together 3 tbs all-purpose flour, 1 tsp sugar, 3 tsp baking powder and a pinch of salt.

In another bowl combine 3 tbs ricotta, 2 tbs milk, 1 egg yolk, 1 tsp lemon zest and 1 tsp lemon juice with 1 tsp melted butter until smooth.

Fold the wet ricotta mixture into the dry ingredients gently until mostly combined. The batter should be slightly thicker and fluffy; add a teaspoon of milk if too thick.

Heat the griddle over medium-low heat and grease lightly with butter or oil. Spoon 3 tbs batter per small pancake onto the griddle. Cook slowly until bubbles form and edges set, about 2 minutes, then flip and cook 45–60 seconds more.

Top with 3 tbs seasonal fruit, dust with 1 tsp powdered sugar if desired, and keep warm until serving.

Make batter

In a bowl whisk together 1 cup all-purpose flour, 2 tbs cocoa powder, 2 tbs granulated sugar, 2 tsp baking powder and a pinch of salt.

In a separate bowl mash 1/2 a ripe banana and stir in 3 tbs milk, 1 beaten egg and 1 tbs melted butter until combined.

Pour wet into dry and fold until just combined. Stir in 2 tbs chocolate chips.

Heat a nonstick skillet or griddle over medium heat and grease with butter or oil. Spoon 3 tbs batter per small pancake onto the griddle. Cook until bubbles form and edges set, 1–2 minutes, then flip and cook another 30–60 seconds until set and cooked through.

Serve topped with whipped cream or sliced banana and a drizzle of maple syrup.

Arrange one small stack (typically 2–3 tasting pancakes each) of the blueberry, seasonal and monthly special on a single serving plate to create the pancake flight.

Garnish each stack as directed (blueberries/maple for blueberry pancake; seasonal fruit and powdered sugar for seasonal pancake; banana/chocolate or whipped cream for monthly special). Add additional butter or maple syrup to the plate for sharing.

Serve immediately while warm so each pancake retains its texture and flavor.