Welcome to the first edition of Chefs Share! In this new column, expect to find recipes from your favorite restaurants, straight from the source. Each month, a local chef – or chefs – will be providing readers with a tried-and-true favorite from one of their menus.
Don’t worry if you’re not very good in the kitchen. You don’t have to be: These approachable dishes will feature easy-to-find ingredients and easy-to-follow steps, so all skill levels can join in on the fun.
This month’s recipe comes from the dynamic duo behind Copper Door Bed & Breakfast in Overtown. After temporarily shutting down their B&B earlier this year due to COVID-19, Akino West and Jamila Ross have stayed busy with their Rosie’s pop-up located on-site.
Akino West and Jamila Ross of Rosie’s.
Rosie’s has gained a loyal following for its flavorful all-day breakfast menu of sweet and savory delights. Chocolate guava croissants … vanilla spiced waffles … soft scramble toast … It’s hard not to order them all. Late risers will also find more lunch-appropriate fare, like fried chicken sandwiches and fish and grits, to greet them.
Because Rosie’s breakfast offerings are its claim to fame, it only makes sense that this month’s recipe is all about starting your day on the right foot. Read on, as the power couple shares the secret to one of the latest additions on their menu.
Lemon Ricotta Pancakes
Breakfast foods evoke vivid food memories, which is part of the reason we love creating them for our guests. This pancake recipe is foolproof, great for kids and beginner cooks alike, and full of flavor. The ricotta and lemon create lightness and a melt-in-your mouth texture. We love serving these stacked with macerated berries and toasted pistachios on top.
Serves 12
3 cups all-purpose flour
• 7 tablespoons white sugar
• 4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 cups milk
• 2 cups ricotta (low-fat or whole)
• 6 large eggs
• 2 teaspoons vanilla extract
• 3-4 tablespoons lemon zest
• 1/2 cup lemon juice
• 2 tablespoons butter, melted
1. In a large bowl, combine flour, sugar, baking powder, baking soda and salt by whisking together. Create a well and set aside.
2. In a separate bowl whisk together milk, ricotta, eggs and vanilla.
3. Add butter, lemon zest and lemon juice to the milk mixture and whisk until just combined. It’s supposed to be a little lumpy, so no worries if it is.
4. Add wet ingredients to dry ingredients and gently fold, being careful not to overmix. Allow batter to rest for 5 minutes in refrigerator.
5. Lightly grease a griddle or cast-iron pan with nonstick spray and allow to come up to medium-high heat. Spoon in about 1/4 cup of batter. Allow to cook until edges are golden brown and the pancake is bubbled, then flip.
Macerated Strawberries
• 2 cups strawberries, quartered
• 1/4 cup sugar
• 2 tablespoons lemon juice
• 1 lemon, zested
1. Toss sliced strawberries with sugar, lemon juice and zest. Allow to sit at room temperature for 15-30 minutes.
2. A thin syrup will develop. Gently toss strawberries to coat lightly and serve over pancakes.