Ricotta Pancakes with Blueberries
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons kosher salt
- 3 large eggs, separated
- 1 3/4 cups plus 2 tablespoons milk
- 6 ounces ricotta cheese (1/2 cup plus 2 tablespoons)
- 1/4 cup sugar
- 1 tablespoon pure vanilla extract
- Unsalted butter, for the griddle
- 1 pint fresh blueberries or 2 cups frozen blueberries, thawed
- Pure maple syrup, for serving
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