Best Bld Blueberry Ricotta Pancakes Recipes
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.
BLD BLUEBERRY RICOTTA PANCAKES
Steps:
- 1. 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. 2. In a separate bowl, whisk together the flour and baking powder. Fold this into the egg batter just until no lumps remain. 3. Separately, whip the egg whites to medium-stiff, shiny peaks, about 4 minutes. Gently fold these into the batter just until uniformly combined. 4. 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.
BLD'S BLUEBERRY RICOTTA PANCAKES
When Campanile stopped serving daily breakfast a decade ago, the regulars (but obviously not enough of them) who'd made a cappuccino and pastry or poached eggs and ham at the restaurant part of their morning routine were devastated. They had ... Read more
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Step 1In 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.
- Step 2In a separate bowl, whisk together the flour and baking powder. Fold this into the egg batter just until no lumps remain.
- Step 3Separately, whip the egg whites to medium-stiff, shiny peaks, about 4 minutes. Gently fold these into the batter just until uniformly combined.
- Step 4Ladle 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.
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