They’ll make sitting down to the table with family extra special during these stay-at-home days.
Breakfast/Brunch
From Chef Ouita Michel, Holly Hill Inn, Midway, Kentucky
Extra cream?
We have served them at the James Beard House twice and at many special dinners.
These grits are always a hit.
Here’s how to make them for your own weekend brunch.
This recipe serves four.
Ingredients
Chef’s tip: For an extra-rich result, substitute heavy cream for milk.
Cover the grits and lower the heat as low as possible.
Cook for about 30 to 40 minutes.
Check them occasionally to double-check they don’t scorch on the bottom, but don’t stir too frequently.
Add the cheese and cayenne, and taste for salt.
It’s truly a VIP pancake.
For the first time, they’re sharing the recipe.
It makes 8 to 10 pancakes.
Whisk together flour, baking powder, sugar and salt in a small bowl.
Combine ricotta, milk, egg yolks and vanilla in a separate, larger mixing bowl.
Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.
Beat the egg whites with a handheld electric mixer until stiff.
Alternatively, whisk them by hand.
Heat a griddle over medium-high heat.
Cook the pancakes until the undersides are golden and you see a few bubbles popping through the top.
Flip the pancakes and cook until golden.
Serve immediately, with maple syrup, berry preserves or your topping of choice.
