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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

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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