1 cup ricotta cheese (I used light ricotta cheese)
1 cup milk
3 eggs, separated
1/4 cup sugar
Juice of 1 lemon
1 1/2 cups cake flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup blueberries (I used frozen blueberries)
Whisk together the ricotta, milk, egg yolks, sugar and lemon juice until smooth. Sift together the flour, baking powder and 1/8 tsp. of the salt over the ricotta mixture and stir with a wooden spoon until just combined.
Using a whisk (or, if you’re feeling lazy like me, a stand-mixer) beat the egg whites until frothy. Add the remaining 1/8 tsp. salt and continue beating until soft peaks form. Using a rubber spatula, fold one-third of the egg whites into the ricotta mixture, then gently fold in the remaining whites and the blueberries.
Wipe a bit of oil on griddle and heat to medium/high. Ladle 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath, approximately 4 minutes. Flip the pancakes and cook for about 3 minutes more. Top with butter and enjoy!
Yield: 24 pancakes.