Step 1

In a medium bowl, whisk the flour, sugar, baking powder, and salt.

Step 2

In a large bowl, whisk the ricotta, milk, egg yolks, lemon juice, lemon zest, and vanilla extract.

Step 3

Stir the dry ingredients into the wet ingredients, making sure not to over mix.

Step 4

In a separate clean bowl, whip the egg white until they reach stiff peaks. Gently fold the whipped-up egg whites into the pancake mixture. Fold in the blueberries without overmixing. Let the pancake mixture sit for 5-10 minutes.

Step 5

While the batter is resting, heat up a skillet over medium heat, spread some butter on top then pour in about 1/3 cup of batter and cook for a few minutes or until you see bubbles appearing around the edges of your pancakes.

Step 6

Using a spatula, gently flip the pancakes and cook for another 1-2 minutes or until golden. Repeat the process until there is no more batter. Serve with powdered sugar, more blueberries, and a drizzle of maple syrup.