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...

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.

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.

Ingredients

eggs, ricotta cheese, sugar, salt, vanilla, milk, flour, baking powder, blueberries