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Export 15 ingredients for grocery delivery
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.
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