Pancake Stack Recipe

Prepare dry ingredients

In a large bowl whisk together the all-purpose flour, cornmeal, baking powder, baking soda, salt, and granulated sugar until evenly combined.

Combine wet ingredients

In a separate bowl whisk the buttermilk, whole milk, egg, and melted butter until smooth and slightly frothy.

Make the batter

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. A few small lumps are fine; do not overmix. If the batter seems very thick, stir in up to 1–2 tablespoons extra milk to reach a pourable but slightly thick consistency.

Preheat skillet

Heat a large nonstick skillet or griddle over medium heat. Lightly brush with the vegetable oil or a little melted butter and wipe off excess with a paper towel so the surface is just lightly lubricated.

Cook pancakes

For each pancake, pour about 1/4 cup of batter onto the hot surface (adjust size as desired). Cook until small bubbles appear on the surface and edges look set, about 2–3 minutes. Flip and cook until the underside is golden and the pancake is cooked through, about 1–2 minutes more. Keep cooked pancakes warm on a tray loosely tented with foil while you finish the rest. Makes about 8–10 pancakes depending on size.

Place the mixed berries, granulated sugar, and lemon juice in a small saucepan over medium heat. Stir and bring to a gentle simmer, mashing some berries with the back of a spoon to release juices. Simmer for 4–6 minutes until the fruit has softened and the mixture has thickened slightly.

Remove from heat. If you prefer a smooth coulis, transfer the mixture to a blender or use an immersion blender and purée until smooth. For a seedless coulis, press the purée through a fine-mesh sieve into a bowl, using the back of a spoon to extract as much liquid as possible. If the coulis is too thick, stir in 1 teaspoon cold water to loosen to a pourable consistency. Taste and adjust sweetness or lemon as needed. Let cool slightly before serving; can be served warm or at room temperature.

In a small bowl combine the ricotta, dark brown sugar, vanilla extract, and lemon zest (if using). Mix until smooth and the sugar is fully incorporated. Taste and add a little more brown sugar if you prefer sweeter spread. Chill briefly if you want it firmer before assembly (10–15 minutes) or use immediately at room temperature.

To build each pancake stack, place one warm cornmeal pancake on a serving plate. Spread or dollop about 2 tablespoons of brown sugar ricotta over the pancake, then spoon about 1 tablespoon of berry coulis over the ricotta. Top with another pancake and repeat to make a 2–3 pancake stack depending on height preference.

Finish the stack by arranging fresh berries on top and around the plate. Drizzle about 1 teaspoon of honey over the top of each stack (use more to taste). If desired, dot with the optional melted butter and dust lightly with powdered sugar for presentation.

Serve immediately while pancakes are warm. Leftover coulis and ricotta can be refrigerated for up to 3 days (coulis) and 2 days (ricotta).