Step 1

Whisk together the egg yolks, milk, ricotta, lemon zest, lemon juice and vanilla extract. Add the flour, baking powder, sugar and salt, then whisk until no lumps remain.

Step 2

Use an electric hand mixer two whip the egg whites until soft peaks form, then use a rubber spatula to carefully fold the whites into the batter.

Step 3

Melt butter in a large skillet or griddle, then use a 1/4 cup measuring cup to scoop out the batter to form pancakes. Sprinkle with a few blueberries, and once golden around the edges, give them a flip. Cook until golden on the other side, then remove to a serving plate.

Step 4

To make the topping, whisk together the heavy cream, lemon zest and powdered sugar until soft peaks form, then whisk in the ricotta.

Step 5

Serve the pancakes immediately with a dollop of whipped ricotta cream, or with butter and syrup. Sprinkle withe extra blueberries if desired.