Lemon Ricotta Blueberry Pancakes

• baking powder3 teaspoons
• driscoll's blueberries1.5 cups
• eggs3 large
• flour0.25 cup
• lemon zest1
• milk0.5 cup
• part-skim ricotta1 cup
• salt4 servings
• sugar1 cup
• vanilla extract1 teaspoon

Instructions

1. 1

   Preheat oven to 200F.

2. 2

   Whisk flour, sugar, baking powder and salt in a medium bowl until well combined.

3. 3

   Set aside.

4. 4

   In a separate large bowl, whisk together ricotta, egg yolks, milk, lemon zest and vanilla.

5. 5

   Stir flour mixture into egg mixture just until combined.Beat egg whites with an electric mixer at high speed until soft peaks form.

6. 6

   Gently fold beaten egg whites into pancake mixture just until blended.Lightly grease a large nonstick griddle or skillet over medium heat.

7. 7

   Pour heaping 1/4 cup batter onto griddle and spread to make about 4-inch pancake.

8. 8

   Drop about 10 blueberries onto each pancake.

9. 9

   Cook 3 minutes, or until edges are dry and bottom is golden.

10. 10

    Flip pancake and cook 2 to 3 minutes longer or until lightly golden on both sides.

11. 11

    Adjust heat as needed to prevent burning.

12. 12

    Place pancakes on a heatproof platter and keep warm in oven.

13. 13

    Repeat with remaining batter and blueberries.

14. 14

    Garnish with additional blueberries if desired.