Fluffy Lemon Blueberry Ricotta Pancakes

Ingredients

- 4 servings +

• 1 ½ cups all-purpose flour, spooned and leveled
• 3 tbsp granulated sugar, sweetens batter
• 2 tsp baking powder, for high rise
• ½ tsp baking soda, reacts with lemon juice
• ½ tsp fine sea salt, flavor balance
• 1 cup whole milk ricotta cheese, full fat
• ¾ cup whole milk, room temperature
• 2 large eggs, separated into yolks and whites
• 1 tbsp fresh lemon zest, from 2 lemons
• 3 tbsp freshly squeezed lemon juice, bright tang
• 2 tbsp unsalted butter, melted, plus more for griddle
• 1 tsp pure vanilla extract, warm aroma
• 1.25 cups fresh blueberries, rinsed and dried
• ½ cup pure maple syrup, for serving