Brunch Like a Pro: DIY Ricotta Pancake Bar

October 29, 2015 by Kenmore


There’s almost nothing more gratifying than settling into a long, decadent, slightly boozy brunch with a bunch of friends on the weekend. Well, except one thing: Making a restaurant-worthy brunch yourself and impressing the pants off of all said friends. And, being a pro, you’ve totally got this. Especially if you’ve got equipment that would get an executive chef excited: Kenmore PRO appliances. From a heavy-duty dishwasher to a gas cooktop that can handle any sear, boil, deglaze, or flambé, these professional-grade appliances will make you cook—and look—even more like a pro than you already do.

Now, back to brunch. Surely, you’ve hosted a weekend morning shindig before, and served something that was baked in the oven—perhaps you’ve made a frittata, or a savory bread pudding. That’s a great move, but now, it’s time to dare to serve pancakes at your next brunch. You’re probably thinking: How could I make that many pancakes in a single skillet?

The answer? It’s pretty difficult—so ditch the skillet altogether. That’s where Kenmore PRO’s cooktop comes in. The range has a built-in wide griddle, perfect for frying up a big batch of bacon, a whole bunch of eggs, or homemade ricotta pancakes. Sit your guests in the kitchen with some fresh-squeezed blood orange mimosas, and be prepared for “ooohs” and “aaahs” while you flip your perfectly golden pancakes without breaking a sweat. Throw in some D.I.Y. toppings—like fresh berries, crumbled bacon, and pure maple syrup—and let your guests choose which fixin’s to adorn your astounding pancakes with. Don’t forget to turn on your Kenmore PRO range hood to clear the air of any faint smoke that might come from that hot griddle, just like you would in a restaurant kitchen.

Here’s how to make those decadent pancakes:

DIY Ricotta Pancake Bar

Makes 16

Recipe courtesy of Bon Appétit Executive Chef Mary Nolan

1 cup flour

2 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 cup ricotta cheese (not fat free)

3/4 cup buttermilk

3 eggs, separated

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

Canola or vegetable oil for pan

Pure maple syrup, assorted berries, granola, whipped cream, crumbled bacon for serving

Whisk together flour, sugar, baking powder and salt in a large bowl. In a separate bowl, mix ricotta, buttermilk, egg yolks, lemon juice and vanilla in large bowl. Add ricotta mixture to flour mixture and gently mix. Using a mixer, beat egg whites until soft peaks form. Fold egg whites into batter until thoroughly mixed.

Heat a large pan over medium-high heat and brush with oil. Use a 1/4 cup measure to pour the batter into the pan for each pancake. Cook until the batter begins to bubble and the edges of the pancakes look set, about 3 minutes. Flip the pancakes over and cook, 2 to 3 minutes longer until golden brown. Transfer to a plate and repeat with the remaining batter.

Meanwhile, arrange syrup, berries, granola, whipped cream and crumbled bacon in small ramekins so that as pancakes are cooked, they can be topped as desired. Suggested combinations include: granola, raspberries and syrup; strawberries, whipped cream and syrup; crumbled bacon, blueberries and syrup.

When you’re serving brunch, don’t let your pancakes hit a cold plate—you want those fluffy griddled pancakes to stay springy and warm. Kenmore PRO’s warming drawers are perfect to keep your plates toasty while you griddle your pancakes and while your guests peruse the topping bar. Speaking of toppings, are you making whipped cream from scratch? Of course you are. You already know how cream can be stubborn to stiffen—stack the deck in your favor by chilling the mixing bowls in the refrigerator before you whisk away. It’ll make for extra fast and fluffy whipped cream to dollop on top of your fantastic pancakes.

Being a pro means turning your cooking into a performance—but that you also know when to make things ahead of time. When you’re showing off your pancake skills, you won’t have time to shake up bespoke cocktails like you usually would. The solution? Make some brunchy D.I.Y. cocktail mixes the night before. A Bloody Mary mix is the one of the best things to prepare ahead of your fete. Chop up and simmer all the vegetables, then let them cool. Store the homemade mix in an airtight container in the fridge overnight—it’ll let the flavors meld and develop, and, ultimately, result in a more flavorful drink. Speaking of day-before prep, bring your Bloody Mary to the next level: Make your own pickled veggies, like spicy-sweet okra, green beans, and carrots for your guests to add to their drinks. You’ll look like a star when your guests ask where they can buy the briny veggies to stock in their own fridges.

You know you’ve got this—you’re a pro. And a pro deserves restaurant kitchen worthy appliances to bring hosting to a whole new, even more impressive level.

Shop the Kenmore PRO suite of appliances to help you be the host with the most for your next boozy brunch.

Image Credit: Sarah Anne Ward



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