Blueberry Ricotta Pancakes

Makes about 10 6-inch pancakes.

1. Separate the egg whites and egg yolks; whip the egg whites with 1/2 teaspoon of cream of tartar in a metal bowl until soft peaks are formed. Set aside.

2. Combine the flour, baking soda, 2 1/2 Tablespoons of white sugar, and salt in a medium bowl with a whisk. In another medium sized bowl, combine the egg yolks, 1 cup of ricotta, vanilla, lemon zest, and milk with a whisk.

3. Add the flour mixture into the wet mixture in thirds, combining them gently with a whisk or fork after each addition. Be sure to combine well without over-mixing. Gently fold in the whipped egg whites with a rubber spatula (about 20 strokes). Gently mix in 1/2 cup of fresh blueberries.

4. Heat a griddle over medium-low heat and use a ladle to pour pancake batter onto the heated surface. Cook about 3 minutes on one side just until edges are bubbling slightly and bottom is golden brown. Flip and cook the other side. Repeat with the rest of the batter (or store in the fridge for up to a day).

For ricotta topping:

5. To make sweet ricotta topping, combine 1 cup of ricotta and 4 Tablespoons of white sugar in a small bowl and mix. Spoon onto warm pancakes with the fresh blueberry syrup.

To make Fresh Blueberry Syrup:

1. In a small sauce pan, mix the blueberries, water, lemon zest, orange zest, and sugar and cook over medium heat for 15-20 minutes. Stir often. The water will reduce by about half and the consistency should be thick yet a little runny.

2. You can either use a small strainer to remove the blueberry chunks or leave them to eat.