Gs Brunchmenu Recipe

1. Make the Batter

In a large bowl whisk together 2 cups all-purpose flour, 2 tbs granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp fine sea salt until evenly combined.

2. In a separate bowl whisk 2 cups buttermilk, 2 large eggs, 3 tbs melted unsalted butter and 1 tsp vanilla extract until smooth.

3. Pour the wet mixture into the dry ingredients and gently fold with a rubber spatula until just combined. Some small lumps are fine; do not overmix. Let the batter rest 5–10 minutes at room temperature while you prepare other components.

4. Cook the Pancakes

Heat a large nonstick skillet or griddle over medium heat and brush lightly with vegetable oil or melted butter. For each pancake, pour about 1/3 cup batter onto the hot surface, spacing evenly. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden and cooked through. Keep pancakes warm on a baking sheet in a 200°F (95°C) oven while you finish remaining pancakes.

5. When ready to serve, stack pancakes 3 high per plate, drizzle with maple syrup and scatter mixed berries between and on top of stacks.

6. Season the Turkey

In a medium bowl combine 1 lb lean ground turkey, 2 tbs chopped parsley, 1 tbs chopped sage, 2 minced garlic cloves, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Mix gently with your hands until just combined; avoid compacting the meat.

7. Form and Cook

Form the mixture into about 8 small patties (roughly 2–3 inches wide). Heat 1 tbs olive oil in a large skillet over medium-high heat. Add patties in a single layer without crowding. Cook 3–4 minutes per side, until browned and internal temperature reaches 165°F (74°C). Transfer to a plate and tent with foil to keep warm.

8. In the same skillet reduce heat to medium, add the baby spinach and 1 tsp lemon juice. Sauté briefly, 1–2 minutes, until wilted. Season to taste with a pinch of salt and pepper. Serve the wilted greens alongside or topped by the turkey patties on the pancake stack for a sweet-salty contrast.

9. Make the Whipped Ricotta

Place 1 cup whole-milk ricotta, 1 tsp lemon zest and 1 tbs honey in a small bowl or the bowl of a food processor. Whip with a whisk or pulse in the food processor until smooth and airy, about 30–60 seconds. Taste and adjust sweetness or lemon as desired.

10. Spread a dollop (about 2 tbs) of whipped ricotta atop each pancake stack. Sprinkle with 2 tbs toasted chopped walnuts per stack and a pinch (about 1/8–1/4 tsp) coarse sea salt to enhance flavors.

11. Garnish with microgreens or fresh basil leaves and an extra drizzle of honey or maple syrup if desired. Serve immediately with the herbed turkey patties and sautéed spinach on the side or atop the pancakes.