Directions:

• Place the flour, sugar and salt in a large bowl and give them a quick stir.
• Add the egg yolks, buttermilk, ricotta, vanilla, lemon zest and mix just until combined (don’t worry about the lumps).
• In another bowl, whisk the egg whites and cream of tartar with an electric beater until stiff peaks form.
• Add the blueberries and egg whites to the batter and fold the mixture together.
• Cook on a medium/high griddle or pan that has been lightly coated with butter.
• Ladle approximately ⅓ cup of the batter onto the hot griddle or pan for each pancake.
• Allow to cook long enough for bubbles to appear on the tops of the pancakes before flipping them. Cook until golden brown.
• Serve with warm maple syrup and a handful of fresh berries.