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Ingredients

• 3 large  eggs, separated
• 3/4 cup  part-skim ricotta, drained of excess liquid before measuring
• 2-1/4 cups  buttermilk
• 5 tablespoons  granulated sugar
• 1 tablespoon  pure vanilla extract
• 3/4 teaspoon  table salt
• 8 ounces  (1-3/4 cups) all-purpose flour
• 1 teaspoon  baking powder
• 1/4 teaspoon  baking soda
• 6 ounces  frozen wild blueberries (don't thaw) or fresh wild or cultivated blueberries (1-1/2 cups)
•   Vegetable oil for the griddle
•   Softened salted butter, pure maple syrup, and confectioners' sugar, for serving

Description

Ricotta Makes These Pancakes Light And Creamy. It's The Perfect Foil For The Intense Sweet-tart Flavor Of Wild Blueberries, Which Are Widely Available Frozen. You Can Also Use Cultivated Blueberries, Which Are Larger But Still Sweet And Delicious.

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