Ricotta Blueberry Pancakes

There is an amazing restaurant here in LA called B.L.D. (breakfast lunch dinner) and they make these absolutely fabulous blueberry ricotta pancakes that have been featured on Food Network’s “Best Thing I Ever Ate“. For Father’s Day Big C requested these glorious pancakes for breakfast, and having never made them myself I was excited for the challenge. Obviously the pancakes don’t exactly follow my normal dietary choices but I’m always willing to make exceptions for special occasions. I was pleasantly surprised at how well they came out (and I had some help from a really cute baby as well)! At some point I want to play around with the recipe a bit and sub something for the sugar and flour. Recipe from LA Times.


  • 3 eggs, yolks and whites separated
  • 3/4 cup ricotta cheese
  • 1/4 cup plus 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 1 tablespoon plus 1/2 teaspoon vanilla
  • 2 1/4 cups milk
  • 1 3/4 cups flour
  • 1 1/4 teaspoons baking powder
  • 1 1/2 pints blueberries

How to do it:

  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.






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