BLD'S BLUEBERRY RICOTTA PANCAKES
I saw these pancakes featured on 2-3 different food/travel shows within a year...and knew I had to try them. They are from BLD restaurant in Los Angeles. The LA Times ran this recipe on 8/20/2008. Enjoy! I make home-made blueberry syrup to go with them...
Provided by KitchenAndCraftAdve
Categories Breakfast
Time 35m
Yield 16 pancakes, 8 serving(s)
Number Of Ingredients 11
Steps:
- 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 goldenbrown and cooked through. Serve immediately with maple syrup on the side.
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Mistry BD
[email protected]I've made these pancakes several times now and they're always a hit! My family loves the fluffy texture and the sweet and tangy flavor of the blueberries. They're perfect for a weekend brunch or a special occasion breakfast.
OJEDE JIMMY
[email protected]These pancakes were amazing! The ricotta cheese made them so moist and fluffy, and the blueberries were the perfect addition. I served them with a dollop of whipped cream and a drizzle of maple syrup, and they were heavenly. Definitely a new favorite
Texas Rippa
[email protected]I'm not sure what I did wrong, but my pancakes turned out flat and rubbery. I followed the recipe exactly, but they just didn't come out right. Maybe I need to try a different recipe.
Doret Steyn
[email protected]These pancakes were a bit too sweet for my taste. I think I'll reduce the amount of sugar next time. But overall, they were still good, and the ricotta cheese added a nice richness.
Uwineza Clementina
[email protected]I used frozen blueberries in this recipe and they worked great! The pancakes were still light and fluffy, and the blueberries were evenly distributed throughout. I also added a bit of vanilla extract to the batter for extra flavor.
Stephanie Espinosa
[email protected]These pancakes were a huge hit with my kids! They loved the fluffy texture and the sweet and tangy flavor of the blueberries. I'll definitely be making these again for breakfast or brunch.
Huzaifa Iqbal
[email protected]Yum!
Ramla Sid Cali
[email protected]These pancakes were a bit too dense for my taste. I think I might have overmixed the batter. But the flavor was still good, and the blueberries were delicious. Next time I'll be sure to mix the batter more gently.
God's own entertainment
[email protected]I've tried many blueberry ricotta pancake recipes, and this one is by far the best. The pancakes were incredibly fluffy and flavorful, and the ricotta cheese added a lovely richness. The blueberries were also perfectly cooked - not too soft and not t
Glitch_YT_
[email protected]Meh.
Patricia Masinja
[email protected]Not a huge fan of ricotta cheese, but these pancakes changed my mind! The ricotta added a subtle sweetness and creaminess that balanced out the tanginess of the blueberries. The pancakes were light and fluffy, and the blueberries were perfectly juicy
Asmr and games #asmr
[email protected]These blueberry ricotta pancakes were an absolute delight! The ricotta cheese added a wonderful richness and fluffiness to the pancakes, while the blueberries burst with flavor in every bite. I followed the recipe exactly and the pancakes turned out