Blueberry Lemon Ricotta Pancakes

In a large bowl, mix flour, sugar, baking soda, and salt. In a medium bowl, whisk buttermilk, egg yolks, lemon juice, and lemon zest to blend.

Stir buttermilk mixture into flour mixture just until evenly moistened. Gently stir in ricotta cheese.

In a bowl, with a mixer on high speed, beat the egg whites until soft peaks form. With a flexible spatula, gently fold the whites into the batter just until they are incorporated.

Next, add the blueberries to the mix.

Place a large, nonstick frying pan over medium heat; when hot, coat lightly with cooking spray and adjust heat to maintain temperature.

Drop batter onto the pan and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes. Turn cakes with a wide spatula and brown the other side, 1 1/2 to 2 minutes longer. Coat pan with more cooking spray as necessary to cook remaining pancakes.

Serve piping hot with maple syrup or more blueberries.