Lemon Ricotta Pancakes with Blueberry Syrup

Pancakes:

• 100g (¾ cup) all-purpose flour
• 1 ½ tsp baking powder
• ¾ tsp salt
• 50g (¼ cup) granulated sugar
• Zest of 1 lemon
• 1 ½ tsp pure vanilla extract
• 3 large eggs, separated
• 170g (¾ cup) ricotta cheese
• ¼ cup buttermilk
• 2 tbsp unsalted butter, melted

Syrup:

• 150g (1 cup) fresh blueberries
• 1 tbsp (½ lemon) lemon juice
• ½ cup pure maple syrup

Pancakes:

1. Whisk the flour, baking powder and salt together in a small bowl.  Set aside.
2. Separate the egg yolks from the egg whites.
3. Set the egg whites in the bowl of a stand mixer fitted with the whisk attachment.  Set aside.
4. Add the sugar and lemon zest to a large bowl.
5. Use your fingers to rub the zest into the sugar.  This helps release the lemon oils and make the sugar fragrant.
6. Whisk in the vanilla.
7. Whisk the egg yolks into the mixture.  
8. Whisk in the ricotta, buttermilk and melted butter until incorporated.
9. Whip the egg whites for 1 minute, until you reach stiff peaks.
10. Use a spatula to gently fold the dry ingredients into the batter.
11. Gently fold the egg whites into the batter.
12. Heat a large pan over medium-low heat.
13. Spray the pan with cooking spray (alternatively, you can use butter).
14. Use a measuring cup to portion out ¼ cup of batter per pancake.
15. Cook 3 pancakes at a time in the pan, cooking them for 2 minutes on each side.

Syrup:

1. Place the blueberries and lemon juice in a small saucepan.
2. Cook over medium heat for 5 minutes.  The berries will start to burst and the juice will thicken.  Stir often.
3. Pour the maple syrup into the saucepan.  Let simmer until the syrup thickens a bit, up to 5 minutes, until you’ve reached your desired consistency (either pourable like a syrup, or thicker like a compote).  
4. Pour over the cooked pancakes.
5. Store in an airtight container in the fridge for up to 1 week.