Thanksgiving Day Breakfast
On Thanksgiving Day so much thought, time and energy is focused on that one incredible meal that we often just fling out the Pop-Tarts for breakfast.
I enjoy having a tasty and hearty breakfast on Thanksgiving morning, but I hate spending a ton of time on yet another meal.
Tyler Florence has a great breakfast for you while you are sitting around watching The Macy’s Thanksgiving Day Parade, his Ultimate Pancakes. This doesn’t take too much time and a lot of the ingredients are things your probably have on hand or are getting for the big day anyway. A couple of little tips: if you want to make things a little quicker you can always use Pancake Mix or mix the dry ingredients ahead of time. Secondly, if you don’t want to spend time on the apples you can purchase some fried apples, like the ones you can buy in a jar at Cracker Barrel.
This breakfast should be a delicious addition to your Thanksgiving and satisfy everyone’s appetite. Feed them well in the morning and no one will be underfoot while you are trying to get things together for the main event.
Ricotta Pancakes with Roasted Delicious Golden Apples and Roasted Prosciutto
Tyler Florence
Difficulty: Easy
Prep Time: 25 minutes
Cook Time: 45 minutes
Yield: 4 servings
For the topping:
12 slices prosciutto
Salt and freshly ground black pepper, optional
4 Golden Delicious apples
1/2 stick butter, melted
1/4 cup maple syrupFor the pancakes:
2 cups ricotta
4 large eggs, separated
1 cup buttermilk
1 tablespoon lemon juice
1 teaspoon lemon zest
1 cup all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
Pinch salt
Butter, for cooking
Confectioners’ sugar, for dusting, optional
1 cup maple syrup, warmed on stove-topFor the topping:
Preheat oven to 400 degrees F. On 1 tray lay the slices of prosciutto out in a single flat layer. Season with some salt and freshly ground black pepper, if desired, and pop into the oven. Roast the prosciutto until crispy, about 10 to 15 minutes. Cut each apple into thirds, remove the cheeks and discard the core. Slice each piece into 4 and toss with butter and maple syrup in a large bowl. Transfer to a roasting pan and place in the oven. Roast the apples until they are fork-tender and slightly caramelized on the top, about 30 to 45 minutes depending on ripeness of the fruit.For the pancakes:
Combine the ricotta, egg yolks, buttermilk, lemon juice, and lemon zest in a large mixing bowl. Sift the dry ingredients: flour, sugar, baking powder, and salt together into the ricotta mixture and stir until fully combined. In a separate bowl whisk the egg whites until stiff peaks form and then gently fold into the batter.
Heat a large nonstick pan over medium heat and add a little butter. Cook 2 to 3 pancakes at a time using a 6-ounce ladle or measuring cup to pour the batter into the pan. The trick to perfect round pancakes to carefully pour all the batter in the same spot and let it roll out to a complete circle. Cook the pancakes on 1 side until they set. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 6 minutes. Keep the pancakes on a plate set at the back of the stove under a dry towel to keep warm while you make the rest.To serve, lay the pancakes on a plate and dust with confectioners’ sugar. Serve with roasted apples, crispy prosciutto strips and warm maple syrup.
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POSTED IN: Recipes, Thanksgiving
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