Ingredients

• 3 Eggs (yolks and whites divided)
• 1 Cup Ricotta Cheese
• 2/3 Cup Milk
• ½ Cup Flour (you can substitute with whole wheat pastry flour)
• 1 T Sugar
• 1 t Baking Powder
• 1 Cup Blueberries
• Dash Salt

Directions

1. In a large bowl, mix the egg yolks, ricotta cheese, milk, flour, baking powder, sugar, and salt until well blended.
2. In a separate bowl, whip the egg whites until you have about a 2" peak.
3. Add a heaping tablespoon of the whipped egg whites into the ricotta cheese mixture, and mix in well. Fold the rest of the egg whites into the ricotta cheese mixture with a large spatula or serving spoon.
4. Fold the blueberries into the mixture.
5. Heat a griddle over a medium high heat. Coat the griddle with cooking spray or oil.
6. Using a ladle, spoon about 3 tablespoons of batter onto the heated griddle. Flip the pancake when the first side is browned (about 2-3 minutes); and cook until the other side is browned.

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