Directions

1. Grease a quarter sheet pan with butter and a sheet of parchment. Set aside.
2. Separate the egg whites from the yolks. Whip the egg whites until fluffy and peaks form. Set aside.
3. In a bowl or on parchment, whisk together flour, powdered sugar, baking powder, baking soda, and salt until combined.
4. In another bowl, whisk together milk, butter, vanilla, lemon juice, and lemon zest. Once combined, add the ricotta.
5. In 3 additions add the dry ingredients into the ricotta mixture. Now, fold in the whipped egg whites. Add the pancake batter to the sheet pan and top with a few extra blueberries and lemon zest. Bake for 15 minutes or until set. Turn on broiler and let brown for about a minute. 6 While pancakes are cooking, make the syrup. Add blue berries, water, sugar, lemon zest, and cinnamon to a pot. Without the lid on, cook on medium until it boils. Lower the heat and let simmer for 5 minutes. Combine cornstarch and lemon juice into a paste, then add to the blueberry mixture. Stir in and let simmer for another 5 minutes, while stirring occasionally. Once done, let cool down until serving. 7 To make the lemon whip, chill a bowl in the freezer for about 10 minutes. This will help whip the cream. Add heavy cream to the bowl and whip on high for about 3 minutes, until almost set. Now add the sugar, lemon juice, and lemon zest. Finish whipping until peaks form. 8 9 Serve pancakes with blueberry syrup and lemon whipped cream. Enjoy!