Not Your Mammas Blueberry Ricotta Pancakes
From mystic_river1 15 years ago
- 35 minutes to make
- Serves 8
In the Los Angeles Times but adapted from a restaurant called BLD. Now, that may stand for something, but not living in Los Angeles, I wouldn't have a clue. The restaurant suggests using a dryer ricotta ricotta with large curds, such as Gioia. Read more Sure makes a great pancake. See less
Ingredients
- SERVING SIZE IS 2 PANCAKES shopping list
- 3 eggs, yolks and whites separated shopping list
- 3/4 cup ricotta cheese shopping list
- 1/4 cup plus 1 tablespoon sugar shopping list
- 3/4 teaspoon salt shopping list
- 1 tablespoon plus 1/2 teaspoon vanilla shopping list
- 2 1/4 cups milk shopping list
- 1 3/4 cups flour shopping list
- 1 1/4 teaspoons baking powder shopping list
- 1 1/2 pints blueberries shopping list
How to make it
- In a large bowl, whisk together the egg yolks and ricotta cheese so that there are no large lumps of cheese, but make sure the mixture does not become too smooth (this will make the pancakes wet and grainy). Whisk in the sugar, salt and vanilla, then the milk.
- In a separate bowl, whisk together the flour and baking powder. Fold this into the egg batter just until no lumps remain.
- Separately, whip the egg whites to medium-stiff, shiny peaks, about 4 minutes. Gently fold these into the batter just until uniformly combined.
- Ladle a generous one-fourth cup of batter onto a medium-hot, lightly greased griddle for each pancake. Place 10 to 12 blueberries on each pancake and cook, about 2 minutes per side, until the cakes are golden-brown and cooked through. Serve immediately with maple syrup on the side.
- Each serving: 276 calories; 10 grams protein; 41 grams carbohydrates; 2 grams fiber; 8 grams fat; 4 grams saturated fat; 98 mg. cholesterol; 369 mg. sodium.
The Rating
Reviewed by 16 people-
Great recipe. Thank you and high fiver to ya! :+D
chefelaine
in Muskoka loved it
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Beautiful Recipe. I have lots of bluberries and almost nothing to do with them. Gallons of them picked and frozen from last spring. This is a must make.
Thank you!
Tilgidh
tilgidh
in Blackshear loved it
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Wow nice recipe thanks:)
kimberry
in Mesa loved it
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