Description:

A favorite from BLD in Los Angeles

Source:

Kristen

Serves/Makes:6 servings

Ingredients

• 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

Preparation

• 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.

Comments

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!