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Blueberry Lemon Ricotta Pancakes

An interesting twist on the classic weekend breakfast food


3 eggs, separated

1 1/2 cups buttermilk

3 Tbsp sugar

1 cup ricotta cheese

1 1/2 cups unbleached, all-purpose flour

1 tsp baking soda

1 tsp baking powder

2 Tbsp lemon zest

1/4 tsp nutmeg

1/2 tsp salt

1 cup blueberries, fresh or frozen



1.  In a medium-sized mixing bowl, beat together the egg yolks, buttermilk, sugar and ricotta cheese.

2.  In a separate bowl, whisk together the flour, baking soda, baking powder, lemon zest, nutmeg and salt.

3.  In a third bowl, beat the egg whites until stiff but not dry.

4.  Mix the dry ingredients into the buttermilk mixture with a few quick strokes. A few lumps remaining are okay. Flold in the egg whites. 

5.  Heat a lightly greased griddle or skillet over medium heat until hot enough to evaporate immediately a drop of water, and drop the batter, by quarter-cupfuls, onto the heated griddle, adding blueberries to each pancake. Cook for about 2 1/2 minutes on the first side; bubbles should rise and burst on the first side before you flip the pancakes over. Cook for about 1 minute on the second side.

Yield: 6 Servings


Be good to the land and the land will be good to you.

Philip James JONES, FARM FOUNDER, 1821-1912