On Line Cookbook
Ricotta Pancakes with Blueberries
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A favorite from BLD in Los Angeles


Serves/Makes:6 servings

  • 1-1/4 c, all-purpose flour
  • 1 tsp (5 ml) baking powder
  • 1-1/2 tsp (7 ml) kosher salt
  • 3 large eggs, separated
  • 1-3/4 cups (425 ml) milk plus 2 tbsp (30 ml) milk
  • 6 oz (168 grm). ricotta cheese (6 oz (168 grm). equals 1/2 cup (125 ml) plus 2 tbsp)
  • 1/4 cup (60 ml) sugar
  • 1 tbsp (15 ml) pure vanilla extract
  • unsalted butter, for the griddle
  • 2 cups (475 ml) fresh or frozen blueberries, thawed
  • pure maple syrup for serving
  • In a small bowl, whisk the flour, baking bowder and salt.
  • In a large bowl, whisk the egg yolks with the milk, ricotta, sugar and vanilla.
  • Add the dry ingredients and whisk until the batter is smooth.
  • In a large bowl, using an electric mixer, beat the egg whites at medium speed until frothy.
  • Beat at high speed until soft peaks form.
  • Fold the egg whites into the batter until no streaks remain.
  • Preheat the oven to 225 degrees (100 C.).
  • Heat a griddle, then lightly butter it.
  • For each pancake ladle a scant 1/4 cup (60 ml) batter onto the griddle; be sure to leave enough space between the pancakes.
  • Cook over moderately low heat until the bottoms are golden and the pancakes are just beginning to set, 1 to 2 minutes.
  • Sprinkle each pancake with a few blueberries and press lightly.
  • Flip the pancakes and cook until golden on the bottom and cooked through, about 1 minute longer.
  • Transfer the pancakes to plates and keep them warm in the oven while you make the rest.
  • Serve the pancakes with maple syrup.
This recipe was published in Food and Wine, January 2008. BLD is a great little restaurant in L.A. which has deservedly received rave reviews. It is known for its unique breakfast items. Be prepared to wait in line!

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