Lemon Blueberry Ricotta Pancakes

Pancakes:

• 1 1/2 cups unbleached all-purpose flour
• 3 tablespoons cane sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs, separated
• 2 tablespoons vegetable oil
• 1 1/3 cups buttermilk
• 1 tablespoon plus 1 teaspoon lemon zest
• 1/8 teaspoon vanilla extract
• Pinch cream of tartar
• 2 cups fresh blueberries
• 1 cup fresh ricotta
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Mix together the flour, sugar, baking powder, baking soda and salt in a large bowl and set aside. In a separate bowl, combine the egg yolks, oil, buttermilk, lemon zest and vanilla extract.

Make a well in the center of the dry ingredients and pour in the liquid mixture. Mix together until flour is just incorporated.  Fold in Ricotta.

In a small bowl, using a hand-held electric mixer, beat egg whites and cream of tartar until soft peaks form. Fold the egg whites into the batter just until incorporated.

Heat a nonstick pan or cast iron griddle over medium heat. Add a pat of butter and heat until the butter just begins to sizzle. Scoop a scant 1/4 cup of the batter into the pan or onto the griddle and cook until bubbles appear on the top surface and the bottom is golden brown, about 1 to 1 1/2 minutes. Flip over and cook until the bottom is lightly golden brown, about 45 seconds. Remove to a baking sheet and keep warm in a low oven. Repeat with remaining batter.