Ricotta Pancakes with Blueberries

Directions

1. 1
   In a small bowl, whisk the flour, baking powder and salt.
2. 2
   In a large bowl, whisk the egg yolks with the milk, ricotta, sugar and vanilla.
3. 3
   Add the dry ingredients and whisk until the batter is smooth.
4. 4
   In a large bowl, using an electric mixer, beat the egg whites at medium speed until frothy.
5. 5
   Beat at high speed until soft peaks form.
6. 6
   Fold the egg whites into the batter until no streaks remain.
7. 7
   Preheat the oven to 225.
8. 8
   Heat a griddle, then lightly butter it.
9. 9
   For each pancake, ladle a scant 1/4 cup of the batter onto the griddle; be sure to leave enough space between the pancakes.
10. 10
    Cook over moderately low heat until the bottoms are golden and the pancakes are just beginning to set, 1 to 2 minutes.
11. 11
    Sprinkle each pancake with a few blueberries and press lightly.
12. 12
    Flip the pancakes and cook until golden on the bottom and cooked through, about 1 minute longer.
13. 13
    Transfer the pancakes to plates and keep them warm in the oven while you make the rest.
14. 14
    Serve the pancakes with maple syrup.