3 large eggs, separated
3/4 cup part-skim ricotta, drained of excess liquid before measuring
2-1/4 cups buttermilk
5 Tbs. granulated sugar
1 Tbs. pure vanilla extract
3/4 tsp. table salt
8 oz. (1-3/4 cups) all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
6 oz. frozen wild blueberries (dont 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.Yields

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