Semolina Pancakes with Scamorza & Prosciutto Recipe | California Dairy Foodservice

Ingredients

• 18 ounces all-purpose flour
• 18 ounces semolina flour
• 2 cups packed brown sugar
• 3 tablespoons baking powder
• 2 tablespoons baking soda
• 5 cups Real California whole milk
• 8 large eggs
• 1 cup Real California Mascarpone cheese
• 2 tablespoons vanilla bean paste
• Zest of 2 lemons
• 1 pound Real California Mozzarella cheese, shaved
• 1 pound Real California Scamorza cheese, shaved
• 2 cups Real California Ricotta cheese
• 1/4 cup chopped fresh mint
• 1/4 cup sugar
• 2 pounds Real California butter, browned
• 1 pound thinly sliced prosciutto
• Mike’s Hot Honey, as needed