Blueberry Ricotta Pancakes

I had some very special guests for a few days and had to come up with some good breakfasts for them. I'm trying to eat and use as many blueberries as I can because I know I wont have them again for a long, long time and you already know how I am smitten with ricotta -and so these pancakes were born. As annoying as it may it seem to whip the egg whites and more annoying to clean another bowl- the whites made these pancakes sooo soft and fluffy even though thericotta that could have potentially weighed them down. I have to say these were delectable and I look forward to making them again and again. Enjoy!


1 1/2 cups flour
1 tsp baking powder
1 tsp salt
3 eggs, seperated
3/4 cup ricotta cheese
1 3/4 cups milk + 2 Tbl
1/4 cup sugar
2 tsp vanilla extract
1 1/2 cups blueberries
butter for the griddle



Mix together the flour, baking powder and salt in a bowl. In another bowl mix the  yolks with the milk, ricotta, sugar and vanilla. Add the milk mixture to the flour mixture and mix well without over mixing. Whip the egg whites until stiff peaks form and fold into the mixture. Heat the butter on the griddle or spray the griddle or frying pan with cooking spray. When hot, Drop about an 1/8th of a cup full into the pan and sprinkle some blueberries on top. Flip the pancakes when they start to bubble on top and cook another  30-45 seconds on the second side. Serve with real maple syrup and whip cream-yum!