Lemon Ricotta Pancakes with Blueberries and Maple Syrup ***

These pancakes smell divine!!  And they taste pretty good too :)  I used the Ricotta Pancakes recipe from Served from Scratch and added the zest and juice from 1 lemon.  The children preferred the plain Ricotta Pancakes.  This wasn't a hardship as the adults enjoyed this lemon version.

1 cup ricotta cheese
1 cup flour
1/2 teaspoon baking powder
1 1/2 tablespoons sugar
1/8 teaspoon salt
3/4 cup milk
2 eggs, separated into yolks and whites
1/2 teaspoon vanilla
zest and juice of 1 lemon
Butter, for the pan
1.  If your ricotta seems to have a lot of liquid, set it in a fine mesh strainer to drain off excess liquid about 30 minutes before you start cooking. If your ricotta seems fairly dry and compact, you can skip this step - homemade ricotta wont require this step.

2.  Whisk together flour, baking powder, sugar, and salt in a small bowl. Combine ricotta, milk, egg yolks, lemon zest, lemon juice and vanilla in a separate, larger mixing bowl. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.

3.  Beat the egg whites with a handheld electric mixer until stiff. Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining egg white with a spatula.

4.  Heat a griddle over medium-high heat. Melt a small bit of butter in the pan, just enough to coat the surface. Pour batter onto the hot griddle. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining pancakes.

5.  Serve the pancakes immediately, with maple syrup.