Luscious Lemon Ricotta Pancakes with Blueberry Maple Syrup

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup granulated sugar
• 1 cup ricotta cheese
• 1 cup milk, whole
• 3 large eggs, separated
• 1 cup lemon juice, freshly squeezed
• 2 tablespoons lemon zest
• 1 teaspoon vanilla extract
• 2 tablespoons butter, melted

• 1 cup blueberries, fresh or frozen
• 1 cup maple syrup
• 1 teaspoon lemon juice, freshly squeezed

Method

1. 01
   In a large bowl, whisk together the flour, baking powder, salt, and sugar.
2. 02
   In a separate bowl, combine the ricotta cheese, milk, egg yolks, lemon juice, lemon zest, and vanilla extract until smooth.
3. 03
   Gently fold the wet ingredients into the dry ingredients until just combined.
4. 04
   In a clean bowl, beat the egg whites until stiff peaks form. Carefully fold into the pancake batter.
5. 05
   Heat a non-stick skillet over medium heat and brush with melted butter. Pour 1/4 cup of batter onto the skillet for each pancake.
6. 06
   Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2 minutes until golden brown.
7. 07
   For the syrup, combine blueberries, maple syrup, and lemon juice in a small saucepan. Cook over medium heat until the blueberries burst and the syrup thickens slightly, about 5 minutes.
8. 08
   Serve the pancakes warm, drizzled with blueberry maple syrup.