Peninsula Strawberry Ricotta Pancakes
- 2 cups packaged pancake mix
- 2 eggs
- 1 cup buttermilk
- 1/2 cup water
- 1/2 cup butter, melted
- 1/2 cup ricotta cheese
- 1 1/2 cups sliced strawberries
In large bowl whisk together all ingredients (except the strawberries) until smooth. Cover bowl and let stand 1 hour. Fold in strawberries, saving some for garnish. Heat lightly greased griddle or large skillet over medium heat. For each pancake spoon about 1/4 cup batter onto griddle or skillet. Cook about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry (adjust heat as necessary to prevent over-browning). Serve warm. Makes 18 to 20 pancakes 4 to 5 inches in size.
- 4 cups apple juice
- 8 ounces dried apples (about 3 cups)
- 1 1/2 teaspoons ground cinnamon
In a large saucepan combine apple juice, apples, and cinnamon. Bring to boil; reduce heat. Simmer uncovered about 1 hour or until thickened and nearly all juice has evaporated, stirring occasionally. Cool slightly. Place apple mixture in blender; cover and blend until nearly smooth, stopping to scrape sides as necessary. Serve warm or cooled. Makes about 2 cups.
- 1/2 pound unsalted butter, softened
- 1/4 vanilla bean, split
- 1/3 cup powdered sugar
In large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Using the tip of a sharp knife, scrape vanilla seeds into butter. Add powdered sugar; beat until fluffy. Place mixture in pastry bag fitted with a star tip. Pipe 1 1/2-inch stars onto parchment-lined trays. Cover and chill until firm
Atlantic Hotel’s Herbed Breakfast Flatbread
- 6 whole or regular pita bread rounds
- 3 tablespoons butter, softened
- 6 eggs
- 1/4 teaspoon salt
- Dash black pepper
- 3 ounces cream cheese, cut into 1/2-inch cubes
- Desired Stir-ins
- 4 ounces Fontina cheese, shredded
- Desired toppers
Preheat oven to 400°F. Lightly spread tops of pita bread rounds with 2 tablespoons butter. Arrange on very large baking sheet. Bake 8 minutes or until toasted. In medium bowl beat together eggs, milk, salt, and pepper. In large skillet melt remaining tablespoon of butter over medium heat; pour in egg mixture. Add cream cheese as eggs cook. Cook over medium heat, without stirring, until mixture begins to set on bottom and around edge.
With spatula, lift and fold partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking until egg mixture is cooked through. Add other desired stir-ins. Spoon eggs atop toasted pita rounds; sprinkle with cheese. Return to oven for 2 to 3 minutes or until cheese melts. Add desired toppers. Serves 4 to 6.
Toppers: Crisp cooked bacon or pancetta, crumbled; sliced, sauteed mushrooms; quartered, cooked, or canned artichoke hearts; chopped red onion; sliced smoked salmon; roasted red sweet pepper strips; shredded fresh spinach; flaked, cooked crab meat.
Stir-ins: Chopped red onion, tomatoes, peppers, capers, and/or 1 to 2 tablespoons snipped fresh herbs such as basil, thyme, or tarragon. Any kind of cheese, although cream cheese is especially delicious; add when scrambled eggs begin to cook.