Total time: 45 minutes
Servings: 8 (makes 16 pancakes)
Note: Adapted from BLD. The restaurant recommends using a dryer ricotta with large curds such as Gioia (a wet ricotta will make the batter grainy).
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
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.Copyright © 2014, Los Angeles Times