Semolina Pancakes with Scamorza & Prosciutto

In a large mixing bowl, whisk flours, sugar, baking powder, and baking soda. In a medium mixing bowl, milk, whisk eggs, mascarpone, vanilla, and lemon zest. Slowly mix milk mixture into flour mixture. Refrigerate for 4 hours. (The batter may be a little loose, but it will thicken as the semolina hydrates.)

Meanwhile, in a medium bowl, combine ricotta, mint, and sugar. Cover and keep refrigerated.

To test batter, coat a small nonstick pan with nonstick spray. Place over medium heat and add about 2 ounces batter. If it puffs up and is moist, it’s ready. If not, or the batter seems too thick, add a little more milk and let the mixture sit for a few more hours.

Heat a flattop grill or nonstick pan to 300°F/150°C. Arrange 2 or more 3-inch ring molds on the grill or in the pan and add 1 teaspoon brown butter and 1 ounce batter to each. Cook until bubbles start to appear and bottoms are golden brown. Flip pancakes and top half with about 1/2 ounce prosciutto, 1/2 ounce mozzarella, and 1/2 ounce scamorza each. Continue to cook until bottoms are browned.

Top cheese-topped pancakes with untopped pancakes and arrange on service plates. Top each with about 1 tablespoon ricotta mixture and drizzle with hot honey.

Per order/serving size: Makes 36

Chef Notes:

Different semolina flours can have different hydroscopic rates, so more might be needed if the batter is too thin or more milk might be needed if it’s too thick.

Instead of hot honey, you can use regular honey or white balsamic glaze for a tart contrast. One of my favorites is Saratoga Olive Oil Company Gravenstein Apple White Balsamic Vinegar.

Recipe courtesy of Chef Jason Gronlund, for the California Milk Advisory Board.