Ubs In Person Cooking Class: Lemon Poppy Pancakes With Strawberry Sauce

Please register for the In- Person class using your UBS email address as this is an internal event. Class will begin on time, please arrive on time. Please note: This is an In-Person internal event for UBS employees only. You will not be allowed to enter without a valid UBS employee ID. Lemon Poppy Pancakes Serves 3 – 4 (makes 6 – 8 pancakes) *bring all ingredients to room temperature before making batter 1/4 cup buttermilk 2 tbsp poppy seeds 1/3 cup granulated sugar or maple sugar (use ¼ cup sugar if you plan to top your pancake with maple syrup) 1 - 2 Meyer lemons, zested ¾ cup all purpose flour, sifted 1 ½ tsp baking powder ¾ tsp kosher salt 3 large eggs, yolks and whites separated 2 tsp vanilla extract or paste ¾ cup whole milk ricotta, Greek yogurt or sour cream (full-fat for any of these) 2 tbsp butter, melted, plus more for cooking 1. Combine the poppy seeds and buttermilk and let sit (this helps makes the poppy seeds easier to digest). 2. Place the sugar in a large mixing bowl and add the lemon zest (use 1 lemon for mild lemon flavor and two for strong lemon flavor). Use your fingers to mash the sugar and zest into each other for a few minutes (take your time on this step to really help bring out the lemon flavor). 3. Combine the flour, baking powder and salt; whisk until well combined. 4. Place the egg whites in a clean mixing bowl and use a handheld mixer or whisk to beat egg whites until stiff peaks form. 5. Add the vanilla, ricotta or sour cream, and egg yolks to the lemon sugar and mix well; slowly pour in melted butter while whisking vigorously. Gently fold in the egg whites in 3 or 4 batches, being sure to work lightly and not smash the egg whites down or they will deflate. Add the dry mixture to the wet mixture and very lightly whisk until mixture just comes together; do not over mix, some lumps are ok. 6. Heat a nonstick skillet over medium high heat and let pan preheat for at least 4 or 5 minutes. Add a small amount of butter to the pan. When butter is melted and just beings to start bubbling, add ¼ - 1/3 cup of batter to hot pan; cook in batches, do not overcrowd pan. Cook until bubbles being to appear on the top of the pancakes and bottoms are golden brown, about 2 – 3 minutes. Carefully flip pancakes and cook on second side until golden brown and set; if you lightly poke the top of the pancake, it should bounce back. Remove to a plate and continue with remaining batter. Strawberry Sauce Sally McKenney Makes 1 ½ cup 1 tbsp cornstarch 3 tbsp warm water 1 lb strawberries, hulled, halved or quartered if large) 1 lemon, zested and juiced ¼ cup granulated sugar 1. Whisk the cornstarch and water together until all the cornstarch has dissolved. 2. Place the cornstarch mixture, along with the strawberries, a small pinch of lemon zest and a drop of lemon juice, and sugar into a small saucepan over medium heat. Using a wooden spoon or rubber spatula, stir the mixture as it cooks. Break up some of the strawberries as your stir. 3. Bring to a simmer and allow to simmer for 5 minutes, stirring constantly. After 5 minutes, remove pan from the heat and allow to cool. Taste and add more sugar or lemon zest or juice as desired. The mixture will thicken as it cools. Use the sauce hot or cold; store in refrigerator for up to 1 week. More Info below.