Wild Blueberry and Ricotta Pancakes

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.
These pancakes are sure to be a huge hit at your Easter brunch. Visit our Guide to Easter for hundreds more recipes perfect for the holiday.

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  3 large eggs, separated
  
  


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  3/4 cup part-skim ricotta, drained of excess liquid before measuring
  
  


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  2-1/4 cups buttermilk
  
  


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  5 Tbs. granulated sugar
  
  


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  1 Tbs. pure vanilla extract
  
  


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  3/4 tsp. table salt
  
  


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  8 oz. (1-3/4 cups) all-purpose flour
  
  


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  1 tsp. baking powder
  
  


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  1/4 tsp. baking soda
  
  


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  6 oz. frozen wild blueberries (don’t thaw) or fresh wild or cultivated blueberries (1-1/2 cups)
  
  


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  Vegetable oil for the griddle
  
  


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  Softened salted butter, pure maple syrup, and confectioners' sugar, for serving
  
  

In a large bowl, whisk the egg yolks and ricotta. Whisk in the buttermilk, sugar, vanilla, and salt.

In a small bowl, stir the flour, baking powder, and baking soda with a spatula. Fold into the egg yolk mixture until just combined.

Beat the egg whites in a clean, dry bowl until they hold firm peaks. Fold gently into the batter until just combined. Fold in the blueberries.

Lightly oil a griddle and set it over medium heat. The griddle is ready when water droplets dance briefly on the surface before disappearing. Ladle a scant 1/4 cup batter per pancake onto the griddle. Cook until the undersides are nicely browned, the edges look set, and small bubbles appear on the surface, about 3 minutes. Flip and cook until the second sides are golden brown, about 3 minutes more. Repeat, re-oiling the griddle between batches, until all the batter is cooked. Serve at once with butter, maple syrup, and confectioners’ sugar.