Rachel Caygill, owner of Green House Bakery, highlights the importance of a lumpy batter for fluffy pancakes, stating that 'the lumps actually help your pancakes to rise up higher'.
Caygill's 'Really Good Pancakes' recipe incorporates ricotta cheese, which 'takes these pancakes to another level, giving them a sublime, cheesecake-like quality' especially when paired with blueberries.
Emphasizing her love for butter, Caygill quips, 'If anybody tells you you're using too much butter, you just get that negativity right out of your life,' making her pancakes indulgently rich.
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