This is an archival story that predates current editorial management.
This archival content was written, edited, and published prior to LAist's acquisition by its current owner, Southern California Public Radio ("SCPR"). Content, such as language choice and subject matter, in archival articles therefore may not align with SCPR's current editorial standards. To learn more about those standards and why we make this distinction, please click here.
Eye Nosh (& Recipe): These Pancakes Can Be Yours, Too!
You probably didn't sit down to a plate of BLD's Blueberry Ricotta Pancakes today, but that doesn't mean you can't do so in the near future. One way to get 'em is to head to the restaurant, which is precisely what LAist Featured Photos pool contributor R.E.˜ did, noting:
My husband and I went to bld today for breakfast, among other fabulous things we ate, we also had to try their famous blueberry ricotta pancakes, and now I know why they are so famous. They are delicious, definitively the best pancakes I have ever eaten.
Blueberry Pancakes with Berkshire Maple Syrup Chef Dianna Stavaridis of BLD - Los Angeles, CA Adapted by StarChefs.com December 2009 Yield: 32 servings* INGREDIENTS:
540 grams pasteurized egg yolks
4 pounds ricotta cheese
4 ounces sugar
1½ ounces salt
4 ounces vanilla extract
120 ounces whole milk
2350 grams all-purpose flour
2 ounces baking powder
900 grams organic Eggology egg whites
64 ounces blueberries
To Assemble and Serve:
Whipped salted butter
Dufrense maple syrup
In a large bowl, whisk together the egg yolks and ricotta cheese until there are no cheese bits remaining, but while also making certain that the batter does not become overly liquefied. Add the sugar, salt, vanilla, and milk. In a separate bowl, whisk together the flour and baking powder. Add to the egg mixture and stir until no lumps remain.
Separately, whip the egg whites for about 4 minutes or until stiff. Fold the whites into the batter and stir gently until uniformly combined. Let stand for 5 minutes.
Preheat the griddle to medium heat. Ladle 6 ounces of batter onto the lightly-greased griddle. Add 1 ounce blueberries to each pancake and cook for roughly 2 minutes on each side, or until the pancakes are golden-brown and cooked through. Re-grease the griddle before cooking each pancake.
To Assemble and Serve:
Stack 2 pancakes on a dish and serve with butter and maple syrup.