Lemon-Blueberry Ricotta Pancakes

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• Pinch salt
• 1 cup whole-milk ricotta
• ¾ cup whole milk
• 2 eggs, separated
• Zest of 1 lemon
• 1 cup fresh blueberries
• Butter for the pan; maple syrup, to serve

Instructions

1. 01.Whisk dry ingredients in a bowl.
2. 02.Whisk ricotta, milk, yolks, and lemon zest; fold into dry mix.
3. 03.Beat egg whites to soft peaks; fold into batter in two additions.
4. 04.Cook ¼-cup scoops on a buttered griddle over medium, sprinkling blueberries on top before flipping.
5. 05.Serve immediately with warm maple syrup.