Lemon Ricotta Blueberry Pancakes

Ingredients

• •3 teaspoons baking powder
• •1½ cups driscoll's blueberries
• •3 large eggs
• •¼ cup flour
• •lemon zest
• •½ cup milk
• •1 cup part-skim ricotta
• •salt
• •1 cup sugar
• •1 teaspoon vanilla extract

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Method

From foodista.com — read the original

1. 1Preheat oven to 200F.
2. 2Whisk flour, sugar, baking powder and salt in a medium bowl until well combined. Set aside. In a separate large bowl, whisk together ricotta, egg yolks, milk, lemon zest and vanilla.
3. 3Stir flour mixture into egg mixture just until combined. Beat egg whites with an electric mixer at high speed until soft peaks form.
4. 4Gently fold beaten egg whites into pancake mixture just until blended. Lightly grease a large nonstick griddle or skillet over medium heat.
5. 5Pour heaping 1/4 cup batter onto griddle and spread to make about 4-inch pancake. Drop about 10 blueberries onto each pancake. Cook 3 minutes, or until edges are dry and bottom is golden.
6. 6Flip pancake and cook 2 to 3 minutes longer or until lightly golden on both sides. Adjust heat as needed to prevent burning.
7. 7Place pancakes on a heatproof platter and keep warm in oven. Repeat with remaining batter and blueberries.
8. 8Garnish with additional blueberries if desired.