Blueberry Pancakes with Berkshire Maple Syrup
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Blueberry Pancakes with Berkshire Maple Syrup
Chef Dianna Stavaridis of BLD – Los Angeles, CA
Adapted by
December 2009
Yield: 32 servings

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.

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