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1
In a mixing bowl combine flour, baking powder, and salt.
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2
In another mixing bowl beat together ricotta cheese, egg yolks, and sugar until well combined.
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3
Add to flour mixture; stir until smooth.
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4
Stir in milk.
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5
Fold in blueberries.
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6
In a small mixing bowl beat the egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight).
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7
Gently fold the beaten egg whites into batter, leaving a few puffs of egg white.
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8
Do not overbeat.
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9
Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface.
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10
For each pancake, pour about 1/4 cup batter onto the hot griddle.
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11
Spread batter into a circle about 4 inches in diameter.
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12
Cook over medium heat until pancakes are golden brown, turning to cook the second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side).
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13
Serve immediately or keep warm in a loosely covered ovenproof dish in a 300F oven.
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14
If desired, serve with Blueberry Syrup.
