Aloha at Home: Four Seasons Resort Lanai Suggests a Mother’s Day Brunch to Remember

Families seeking an elegant twist on a brunch favourite this Mother’s Day can bring some aloha into their home and dazzle moms with a delicious recipe courtesy of Executive Sous Chef Andrea Ferrandi at Four Seasons Resort Lanai.

The pancakes are part of the amazing ONE FORTY breakfast selection, featuring an astounding array of hot and cold dishes as well as an a la carte menu, served with a variety of Hawaiian coffee blends including a rich 100 percent Kona to start the perfect day on Lanai.

Chef Andrea began his Four Seasons career in Florence, Italy and worked in the kitchens of a number of properties before settling in Lanai with his family.  He says, “Basic pancakes are simple to throw together and are guaranteed hit, and my children would definitely agree. But add in one more step, separating the eggs and beating the whites, and the ordinary pancake takes on a soufflé-like texture. These pancakes also contain ricotta, for extra creaminess and richness that don’t weigh the pancakes down – there’s a hint of custard feeling to it for extra indulgence.”

Lemon Ricotta Pancakes from Four Seasons Resort Lanai

Ingredients:

• 6 eggs, separated
• 1 ½ cups ricotta cheese
• 8 tablespoons butter
• 1 teaspoon vanilla
• ½ cup flour
• ¼ cup sugar
• ½ teaspoon salt
• 2 tablespoons lemon zest (from about 2 lemons)

Directions:

Pre-heat griddle on medium-low.

In a medium bowl, mix together ricotta, egg yolks, butter and vanilla.  In a separate bowl whisk together dry ingredients.  With a rubber spatula, fold the dry ingredients into the ricotta mixture.

In another mixing bowl, beat egg whites until soft peaks form. Fold half the egg whites into the ricotta mixture, then fold in the rest until blended and add zest. The egg whites will lighten the mixture.

Melt 1 tablespoon of butter on griddle for each batch, and pour batter to form a pancake, about ¼ cup of mixture. Cook pancakes for 4-5 minutes or until the tops begin to bubble and the undersides are nicely browned.  Flip and cook the other side, about 3-4 minutes.

Dust with powdered sugar, or serve with lemon curd or syrup, and enjoy!