Lemon Ricotta Blueberry Pancakes

Ingredients

• 1/2 cup all purpose flour
• 2 tsp baking powder
• 1⁄2 tsp salt
• 1 cup ricotta cheese
• 4 eggs yolks
• 3 TBL sugar
• 1⁄4 cup milk
• 1 1⁄2 fresh blueberries
• 1 tsp. grated lemon peel
• 4 egg whites
• Maple syrup

Directions

Combine flour, baking powder and salt. In another bowl, whisk ricotta, egg yolks and sugaruntil well mixed. Add ricotta mixture to flour mixture...stir until smooth. Fold in blueberries and lemon peel. In another bowl, beat egg whites, and beat until stiff peaks. Gently fold into batter, leaving a few puffs of egg white, and don’t overbeat. Pour about 1⁄4 cup of batter onto a hot lightly greased griddle. Cook one to two minutes per side, and serve warm with butter and syrup.