Pancakes in Paradise – Made in America 2!
What could possibly be better than lounging on the beach in a luxury resort in Hawaii?
How about spending time in paradise with some of the nation’s best chefs, taking cooking classes, participating in culinary outings, all while enjoying world-class cuisine!
Last October, I had the honor and pleasure of attending the “Made in America” cookbook launch event at the Four Seasons Hualalai in Hawaii. It was an extraordinary weekend for food lovers and I learned so much from the guest chefs in attendance.
This dish from Chef Linda Rodriguez, (Pahu i’a Restaurant Hualalai Four Seasons Resort, Hawaii) was one of the recipes that first inspired author Lucy Lean to write her cookbook. After one bite, I can certainly see why! They are light as air and the fluffy texture simply melts in your mouth.
Chef Rodriguez advises, “Careful not to overmix the batter, the cakes won’t be as tender and delicate.” Also, “Because of the ricotta, these pancakes do not bubble like normal pancakes, so you need to watch their color for doneness.”
6 large eggs, separated
Scant cup all-purpose flour
1/2 cup granulated sugar
Finely grated zest of 1 1/2 lemons
Freshly squeezed juice of 3 lemons
3/4 pound whole milk ricotta cheese
8 tablespoons (1 stick) unsalted butter, clarified, plus more for cooking
Pinch of salt
Good-quality maple syrup
1. In a large bowl, mix together the flour and sugar. Add the lemon zest, lemon juice, and egg yolks and mix just until the batter comes together.
2. Add the ricotta but do not overmix. Slowly mix in the clarified butter (again, do not overmix).
3. Whip the egg whites with a pinch of salt until they form stiff peaks. Just before cooking, gently fold the whites into the batter.
4. In a preheated nonstick pan or griddle over medium heat, add some clarified butter and about 1 1/2 ounces of batter per cake; each pancake will be about 5 inches in diameter and the batter will make approximately 12 cakes.
5. Cook the pancakes until they are golden brown and the edges have started to brown. Flip and cook through.
6. Place 3 pancakes on each of four serving plates, sprinkle with confectioners’ sugar, garnish with seasonal berries, and drizzle with good-quality maple syrup.
I was so excited to hear that after the success of the Made in America events last October, the Four Seasons will once again be celebrating this phenomenal cookbook with another weekend of culinary extravagance! From March 1-5 they will be celebrating “Made in America 2″ with some of LA’s Top Chefs.
The weekend will once again offer hands-on cooking classes where guests can learn from the masters. One of the highlights from last year was this tutorial with Chef Ludo Lefebvre.
He taught us how to make mussels veloute with a Hawaiian twist using local ingredients. The smell of the seafood cooking while watching the ocean waves crash along the shore only a few feet from our class was magical.
This time around, there will be another extra special treat, a LudoBites pop-up restaurant right there at the resort! His “touring” restaurant is the toughest reservation in town, so the opportunity to dine on Ludo’s cuisine is not to be missed! For more information on the Made in America events and the LudoBites pop-up, call (888) 340-5662, or visit www.fourseasons.com/hualalai.
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