I’m usually such a hot mess on weekend mornings but yesterday, I got my act together and made a special brunch. The menu was mini frittatas with prosciutto and lemon ricotta pancakes.
Ingredients: 5 eggs| 1/4 cup milk| 1/4 cup grated parmesan| 4 oz. prosciutto, sliced| chopped parsley| salt & pepper
Preheat oven to 375 degrees. Whisk eggs and milk together. Add prosciutto, parmesan, and parsley. Season with salt and pepper. Spray miniature muffin tin with cooking spray. Ladle egg mixture 3/4 the way. Bake for 8 – 10 minutes.
Lemon ricotta pancakes
Ingredients: 1 cup ricotta cheese| 1 cup milk| 3 eggs, separated| 1/4 cup sugar| zest and juice of 1 lemon| 1 1/2 cups cake flour| 1 Tbs. baking powder| 1/4 tsp. salt
1. In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth. Sift together the flour, baking powder and 1/8 tsp. of the salt over the ricotta mixture and stir with a wooden spoon until just combined.
2. In another large bowl, using a whisk, beat the egg whites until frothy. Add the remaining 1/8 tsp. salt and continue beating until soft peaks form. Using a rubber spatula, fold one-third of the egg whites into the ricotta mixture, then gently fold in the remaining whites.
3. Preheat a griddle over medium heat. Spray the griddle with nonstick cooking spray. Ladle 1/3 cup batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes. Flip the pancakes and cook for 1 minute more. Dust with confectioner’s sugar.
Recipe from William Sonoma