Lemon Blueberry Ricotta Pancakes

Prep Time: 15 mins | Cook Time: 4 mins | Course: Breakfast | Serves: 6

Luscious lemon and blueberry pancakes with ricotta cheese are in high-protein and a wonderful way to start the day. Just a smear of butter and maple or apricot syrup makes this a special morning treat. In full disclosure, I forgot to separate the eggs and just whisked them on in which made the recipe even more simple and still amazing. Inspired by Williams Sonoma https://www.google.com/search?q=williams+sonoma+lemon+ricotta+pancakes&rlz=1C5CHFA_enUS903US903&oq=williams+sonom&aqs=chrome.1.69i57j69i59j46i199i433i465i512j0i433i512j0i512j46i175i199i512j69i60j5.8282j0j7&sourceid=chrome&ie=UTF-8 

1 cup ricotta cheese

1 cup milk

3 eggs, separated

1 lemon, zested and juiced

1 ½ cups cake flour

1 Tbsp baking powder

¼ tsp salt

2 cups blueberries

Whisk ricotta, milk, egg yolks, lemon zest and juice together until smooth. Whisk the flour, baking powder, and salt together. Stir into the ricotta mixture. Whip egg whites together to soft peaks with a mixer. Fold whites into the batter with a wooden spatula. Heat a griddle or large skillet to medium heat. Spray with a bit of oil and spoon batter by approximate ¼ cup scoops. Sprinkle blueberries onto each pancake and cook for 1-2 minutes. When bubbles form on the top, turn over and cook the blueberry side for another 1-2 minutes. Poke spatula in the middle of a pancake to make certain they are cooked through. Keep warm on a platter while cooking the remainder of the batter. Makes 1 dozen pancakes