Instructions

• In a saucepan, combine the blueberries, sugar, lemon juice, lemon zest, and water. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer. Allow it to simmer for 10-15 minutes until the blueberries burst and the sauce thickens slightly. Remove from heat and set aside.
• In a mixing bowl, separate the egg whites from the yolks. Using a whisk or an electric mixer, beat the egg whites until soft peaks form.
• In a large mixing bowl, combine the ricotta cheese, egg yolks, plain yogurt, lemon zest, and whole milk. Whisk until well combined and smooth.
• In another bowl, whisk together the flour, baking powder, salt, and baking soda until evenly mixed.
• Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
• Gently fold the beaten egg whites into the pancake batter using a rubber spatula.
• Heat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or butter. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look slightly set, about 3-4 minutes. Flip and cook for another 2-3 minutes until golden brown.
• Stack the pancakes on a plate and generously drizzle the warm blueberry sauce over them. Serve immediately and enjoy!