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Call the Crop Report for the Farm and Winery Updates 

Blueberry Lemon Ricotta Pancakes


6 Servings
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. Fold 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.
  6. 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.

Be Good to the Land and the Land will be Good to You.

Philip James JONES, FARM FOUNDER, 1821-1912