Recently I went to Pancakes At The Rocks for a 15-year-old’s birthday brunch. The last time I’d been to Pancakes At The Rocks was for a 14-year-old’s birthday party. When I was also 14. There is definitely an age for Pancake At The Rocks… or is there?!
Despite not being in the target age group, I thoroughly enjoyed my Bananarama (hold the ice-cream and add a chocolate pancake because chocolate pancake). I also enjoyed most of Hubby’s overly-ambitious third pancake, and a goodly portion of the 15-year-old’s stack too. Pikers.
The fact that they sell their just-add-water packet mix (“Take The Taste Home!”) strongly suggests that Pancakes At The Rocks does not have a team of sous chefs cracking eggs 24/7 (as the restaurant proudly proclaims on its business card, “We Never Close”). But their baking-powder-boostered shake ‘n’ pour offerings are, nonetheless, undeniable tasty (and strongly appeal to one’s inner teenager). And whilst the pancakes were a bit fake, I was impressed that the cream was proper thick dollop-y cream, not a squirty one from a can. And the grilled bananas and childhood nostalgia butterscotch sauce were the perfect old school accompaniment – no salted caramel or dulce du leche here!
Whilst I felt slightly ill after my excessive fluffy pancake consumption, as soon as this feeling wore off I immediately wanted them again (thank you, super high GI food item). I need to find more teenagers (or stoners) to justify a return visit soon :)
The following weekend, however, I made proper and rather wholesome wholemeal ricotta pancakes at home. These had 2 eggs – whites and yolks separated, whites beaten ’til fluffy – plus smooth light ricotta and wholemeal self-raising flour, and I served them with extra ricotta and fantastic local honey (purchased directly from a farmer at the Royal Easter Show).
I unhelpfully cannot remember the exact quantities, as I make these ones not infrequently and just know when the mixture is ‘right’. I probably used a cup each of flour and skimmed milk, a couple of tablespoons of ricotta, and a big blob of honey. And the eggs yolks. Mix all these together very well, then fold in the fluffy egg whites. Cook them in a frying pan sprayed with canola oil. So healthful. (Although on reflection, wholemeal flour on its own can be a little stodgy – half white half wholemeal is probably the better bet).
For more pancake recipes (with actual quantities provided, promise) here are my old posts on Blueberry Pancakes with Bananas and Banana Pancakes with Blueberries AND BACON!