We have all experienced that wonderful feeling of excitement and anticipation when waking on a special day such as Christmas, a birthday, and perhaps the most special day of all, your wedding day. Throughout my many years of planning weddings it was always a priority to touch base with brides first thing in the morning to congratulate them on the day’s arrival. Here an early brunch is set for the bride and her bridal party. It is a chance for girlfriends to bond, decompress from the swirl of wedding obligations and take in some nourishment before the evening festivities begin. Freshly squeezed mimosas, ricotta pancakes with sweet butter and real Vermont maple syrup, fresh fruit and crispy bacon provide the ample sustenance and energy needed. A Battenberg lace tablecloth, blue and white Spode china, and silver Mint Julep cups with pastel roses complete the beautiful garden scene.
Fluffy Ricotta Pancakes
Yield 4 servings
This is a tried and true recipe from the New York Times that I have adapted over the years. Sometimes I add berries directly to the mix and sometimes I scatter them about the plate right before serving so they are fresh and plump.
(I highly recommend using organic ingredients, especially dairy and eggs)
1 cup Ricotta Cheese
1 cup Greek Yogurt
3 eggs, separated
1 cup all purpose flour ( I recommend organic King Arthur)
1/2 teaspoon Sea Salt
2 tablespoon lemon juice
Zest of one lemon
Butter or olive oil
- Beat together the Ricotta, yogurt and egg yolks. Combine baking soda, flour and salt. Beat egg whites until stiff.
- Heat a large pan over med heat. Stir flour mixture into the egg batter, stir in lemon juice and zest. Gently fold in egg whites.
- Add butter or olive oil to pan and when it is hot add small ladles full of batter into pan, just as you would cook regular pancakes. Serve immediately with your choice of toppings.