Instructions

1. Place two cups of fresh blueberries into a medium sauce pan, and add sugar and salt. Cook on medium-low heat for approximately 10 minutes. Stir occasionally until most of the blueberries pop. Take pan off the heat source and immediately add lemon zest, lemon juice and 1 cup of fresh blueberries.
2. Mix together the dry ingredients: All-purpose flour, whole wheat flour, salt, baking powder, baking soda, and sugar.
3. Whip 4 egg whites until stiff peaks. This can take a few minutes, so be patient!
4. Blend, egg yolks, ricotta cheese, buttermilk and vanilla
5. Add wet ingredients into dry and blend together. Fold in egg whites. No mixing here, only folding until well combined. Fold in the remaining blueberries.
6. Place 1/4 cup batter onto a 325 degree griddle that has been lightly oiled. Flip cakes over when they are bubbly around the perimeter, somewhat in the middle and they are golden on the bottom.
7. Serve with blueberry compote; and if calories are not to be discussed, add a drizzle of maple syrup and dollop of whipped cream.

• Servings : 4
• Ready in : 40 Minutes
• Course : Breakfast / Brunch
• Recipe Type : Food Recipes
• Ingredient : Fruit