May 12, 2023
Breakfast for Mom: Lemon-Ricotta Pancakes and Grand Champagne Cocktail
Total: 45 min (includes sitting time)
Active: 30 min
Yield: 16 pancakes
2/3 cup all-purpose flour
1/3 cup polenta [X]1 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup buttermilk
1/2 cup part-skim ricotta cheese
2 teaspoons grated lemon zest (2 lemons)2 eggs
Grapeseed oil or any oil
Maple syrup, warmed, for serving
In a large bowl, whisk together the flour, polenta, baking powder and salt. In a large measuring cup, whisk together the buttermilk, ricotta, lemon zest and eggs. Pour the liquid ingredients over the dry ingredients and fold together, using a rubber spatula, until just combined. Let sit for 15 minutes to allow the polenta to soften.
Preheat a rimmed griddle to medium-low heat. Add oil to coat the griddle.
With a 1/4-cup measure, scoop batter onto the griddle. Cook for 2 to 3 minutes per side, until golden brown and cooked through. Remove the pancakes to a plate and continue with the remaining batter. Serve warm with lots of warm maple syrup.
Grand Champagne Cocktail
Total: 10 min
Prep: 10 min
Yield: 4 drinks
4 shots orange-flavored liqueur (recommended: Grand Marnier)
4 teaspoons honey
4 fresh strawberries, tops trimmed
1 bottle Champagne or Prosecco,well chilled
Special equipment: 4 chilled Champagne flutes
Add the orange-flavored liqueur, honey and strawberries to a blender and process until smooth.
Fill the chilled glasses halfway with the strawberry mixture and then fill the rest of the glass with Champagne.