Ingredients:
1 1/4 cup of flour
3/4 cup of milk
1 cup of ricotta
2 teaspoons of baking powder
1/2 teaspoon of baking soda
2 1/2 tablespoons of light brown sugar (1/2 tablespoon for sauce)
2 large eggs (separated)
2 tablespoons of lemon zest
2 tablespoons of lemon juice (1/2 tablespoon for sauce)
1/2 teaspoon of salt
1 cup of blueberries (for sauce)
Butter (for cooking)
Directions:
Add 1 1/2 tablespoons of lemon juice to milk. Stir and let the mixture sit for 10 minutes.
Separate eggs and place egg yolks into a small bowl. Mix egg whites and 1 tablespoon of light brown sugar using an electric mixer until fluffy. If you do not have an electric mixer you can add the mixture to a martini shaker and do a dry shake. The egg whites will not be as fluffy, but will be frothier than if mixed with a whisk.
Combine flour, baking soda, baking powder and salt in a large bowl. Whisk until there are no lumps.
Mix egg yolks, lemon zest, and remaining tablespoon of light brown sugar with a whisk. Add mixture to milk mixture and whisk together.
Add wet mixture to dry mixture in the large bowl. Whisk to blend together.
Add half of the egg white mixture to the mixture in the large bowl. Fold egg whites in. Do not mix or the pancakes will not be as fluffy. Fold in the ricotta cheese, then fold in the other half of the egg white mixture.
Add butter to a nonstick skillet over medium-low heat. Scoop pancake batter onto surface. You will know it is time to flip the pancakes when small bubbles form on the uncooked side of the pancake. Flip and cook until golden brown.
Add blueberries, 1/2 tablespoon of light brown sugar and 1/2 tablespoon of lemon juice to bowl and mix with electric mixer. If you do not have an electric mixer you can mash the blueberries until they create a sauce.
Pour sauce over golden brown pancakes.
