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Prep time
20 minutes
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Cook time
10 minutes
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Serves
5
Author Notes
Rosie's: The Backyard, located in Little River was conceptualized and named by culinary power couple Jamila and Akino West. Rosie's: The Backyard is a well-known, soul food concept known for Southern-inspired dishes with a nod to the couple’s formal culinary training in award-winning kitchen’s across the globe. With a quaint and uniquely beautiful dining and patio area, Rosie's: The Backyard has an array of traditional brunch and breakfast food dishes with an elevated touch for all to enjoy.
The couple was nationally celebrated by Vogue Magazine, The New York Times and Travel + Leisure magazine when they opened the Copper Door Bed and Breakfast in 2017. Now, with the opening of Rosie’s: The Backyard, they're putting their culinary skills to use with a chef-driven menu.
Chef Akino West has had a dynamic career working for James Beard award winning Chef Michael Schwartz in Miami, FL and three-Michelin starred NOMA, in Copenhagen, Denmark. As the restaurant evolves, Chef West plans to offer ticketed dinner parties in the evenings and eventually move the restaurant into a historic home in Miami's Little River neighborhood.
For now, the couple are enjoying Rosie's The Backyard as an immersive (and delicious) outdoor dining concept. A standout dish on the menu is the lemon ricotta pancakes, which are a decadent and flavorful brunch that transports diners into chef Akino's culinary world. Try to make the recipe yourself or visit Rosie's: The Backyard in Miami. —Food52
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Ingredients
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3 cups
all-purpose flour
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1 1/2 cups
white sugar - reserve 1/2 cup for meringue
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4 teaspoons
baking powder
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1 teaspoon
salt
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2 cups
milk
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6
eggs, separate egg yolk and egg whites. Reserve whites for meringue.
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2 teaspoons
vanilla extract
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1/2 cup
lemon juice
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1
lemon, zested
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2 tablespoons
butter, melted
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2 cups
whole fat ricotta cheese
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2 cups
blueberries or desired berry of choice, quartered
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1/4 cup
sugar
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2 tablespoons
lemon juice
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1
lemon, zested
Directions
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Prep the macerated blueberries: Toss sliced blueberries with sugar, zest and lemon juice, allow to sit at room temperature for 15-30 minutes. A thin syrup will develop and lightly coat the blueberries.
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In a large bowl, combine flour, sugar, baking powder, and salt by whisking together.
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In a separate bowl whisk together milk, eggs, and vanilla
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Add butter, lemon zest and lemon juice to the milk mixture and whisk until just combined- it should be a little lumpy- no worries!
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Add wet ingredients to dry ingredients. Fold Ricotta into mixture, set aside allowing to rest in a refrigerated space.
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While the batter is resting, take your reserved egg whites and sugar whip in a kitchen-aid until you have high peaks or the constituency is similar to a meringue. Gently fold whipped egg whites into mixture with a rubber spatula - be careful not to over-mix. Allow batter to rest for 5 minutes in the refrigerator.
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Lightly grease a griddle or cast-iron pan with non-stick spray and allow to come up to medium-high heat.
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Spoon about 1/4 cup of batter. Allow to cook until the edges are golden brown the pancake creates bubbles and then flip.
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Plate pancakes and top with blueberries mixture. Enjoy!
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