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Blueberry Ricotta Pancakes
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| 1/2 cup | flour |
| 2 tsp. | baking powder |
| 1/2 tsp. | salt |
| 1 cup | ricotta |
| 4 | egg yolks |
| 3 Tbsp. | sugar |
| 1/4 cup | milk |
| 1 1/2 cup | blueberries |
| 4 | egg whites |
| Syrup |
Combine flour, baking soda & salt. In separate bowl, whisk together the ricotta, egg yolks & sugar until well mixed. Add flour mixture, stir until smooth. Stir in milk. Fold in blueberries.
Beat egg whites with a mixer on high until stiff peaks form. Gently fold egg whites into batter, leaving a few puffs of egg white. Do not over beat.
For each pancake, pour 1/4 cup batter onto hot, lightly-greased griddle or skillet. Cook 1-2 minutes per side. Serve immediately with syrup.
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