Fluffy no-special-equipment pancakes from Obsessed with the Best: 100 Methodically Perfected Recipes Based on 20+ Head-to-Head Tests (page 48) by Ella Quittner

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • john_0dr7c7 on April 12, 2026

    Exceptional pancake. Perhaps a bit more effort than required for a Sunday breakfast, but certainly worth it for a special occasion or a hosted brunch

  • Emily Hope on March 16, 2026

    These were quite good -- tender and custardy on the inside, a bit crisp outside. They were a bit taller than the usual recipe I make (from an old The Best Recipe cookbook). R thought they were too sourdough-ish at first (they do have a lot of buttermilk), but that did not stop him (or his sister) from eating the entire batch over the course of the morning and afternoon. Note that it is fairly fiddly for a pancake recipe, requiring the making of a meringue base. It also called for frying then in clarified butter -- which I made from the remainder of the stick after removing what was called for in the batter. But honestly I'm not sure it made enough difference to the texture to repeat. I'm not sure if the ricotta adds enough to be worth it, either -- next time will probably try without, and also up the whole wheat flour to half.

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