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breakfast-brunch-dessert:

Lemon Ricotta Pancakes with Chunky Blueberry Sauce
Pancakes:

• 3 large eggs, separated
• 1/4 cup sugar
• 1 cup ricotta cheese
• 1 cup milk
• zest and juice of 1 lemon
• 1 1/2 cups cake flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1-2 teaspoons vegetable oil (for the pan)

Directions

1. {If you aren’t going to serve the pancakes until you’ve cooked all of them, preheat oven to 200 F. Spray a wire rack with cooking spray and set it inside a baking sheet then place the baking sheet in the oven.}
2. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-low until foamy.  Increase the mixer to medium-high speed and gradually add the sugar to the whites; continue beating until medium-soft peaks form.
3. In a large bowl, whisk together the ricotta, milk, egg yolks, lemon zest and lemon juice.  Add the cake flour, baking powder, and salt, mixing just until incorporated.  Stir in 1/3 of the egg whites to lighten the batter, then gently fold in the remaining 2/3 of the whites.  The batter will be light and airy.
4. Add 1 teaspoon of the oil to a cold 12-inch nonstick skillet.  Set over medium heat - once the oil starts shimmering, use paper towels to wipe the pan so only a thin, even coating of oil covers the bottom and sides.  Ladle a scant 1/2 cup of batter into the pan for each pancakes.  Cook on the first side until the edges are set and bubbles form on the surface. Use a spatula to flip the pancakes and cook on the second side until golden brown and cooked through. {If not serving immediately, transfer the pancakes to the wire rack in the oven.} Repeat with remaining batter, adding the rest of the oil to the pan if necessary.  Serve pancakes with blueberry sauce.

Blueberry Sauce:

• 2 cups fresh or frozen (not thawed) blueberries
• 1/4 cup honey
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice

Directions

1. Combine all of the ingredients in a small saucepan.  Bring to a boil then reduce the heat to a simmer and cook, stirring occasionally, until the sauce thickens, about 10-15 minutes.  The sauce can be made ahead and stored in the refrigerator for up to a week.  Warm gently before serving.