Ricotta Blueberry Pancakes

• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1 1/2 teaspoons kosher salt
• 3 eggs, separated
• 1 3/4 cups milk
• 2 tablespoons milk
• 1/2 cup ricotta cheese
• 2 tablespoons ricotta
• 1/4 cup sugar
• 1 tablespoon vanilla
• 2 cups fresh or frozen blueberries

1. In a bowl whisk together the flour, baking powder, and salt. In a large bowl whisk the egg yolks with the milk, ricotta, sugar and vanilla. Add the dry ingredients to the wet and whisk until smooth.
2. Beat the egg whites until a soft peak forms. Fold the egg whites into the batter until no streaks remain.
3. At this point you can add the blueberries to the batter. Heat the griddle and spread on some butter til it's melted. Drop just about 1/4 cup of batter for each pancake. Cook a couple minutes per side until set. Keep in a warm oven until you're ready to serve or serve them right up with good maple syrup.

flour, baking powder, kosher salt, eggs, milk, milk, ricotta cheese, ricotta, sugar, vanilla, blueberries

Taken from food52.com/recipes/12901-ricotta-blueberry-pancakes (may not work)