Print Friendly Recipe
- A favorite from BLD in Los Angeles
- 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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