Preparation Steps
- Preheat oven to 200F.
- Whisk flour, sugar, baking powder and salt in a medium bowl until well combined.
Set aside.
In a separate large bowl, whisk together ricotta, egg yolks, milk, lemon zest and vanilla.
Stir flour mixture into egg mixture just until combined.
- Beat egg whites with an electric mixer at high speed until soft peaks form.
Gently fold beaten egg whites into pancake mixture just until blended.
- Lightly grease a large nonstick griddle or skillet over medium heat.
Pour heaping 1/4 cup batter onto griddle and spread to make about 4-inch pancake.
Drop about 10 blueberries onto each pancake.
Cook 3 minutes, or until edges are dry and bottom is golden.
Flip pancake and cook 2 to 3 minutes longer or until lightly golden on both sides.
Adjust heat as needed to prevent burning.
Place pancakes on a heatproof platter and keep warm in oven.
Repeat with remaining batter and blueberries.
Garnish with additional blueberries if desired.