Ingredients:
1 1/4 cup AP (All Purpose) flour
2 tablespoons sugar
1 tablespoon brown sugar
1/2 tablespoon baking powder
1/2 teaspoon baking soda
Pinch Kosher salt
2 whole eggs, separated
1 cup buttermilk
1 teaspoon ‘pure’ vanilla extract
1/2 cup ricotta cheese
1 cup fresh blueberries, if using frozen blueberries, thaw first
3 tablespoons unsalted butter – melted
Real maple syrup, as needed

In a large bowl sift together the dry ingredients.  In a second bowl, whisk together the wet ingredients, minus the egg whites.  In a very clean third bowl, whip the 2 egg whites until medium peaks.  Slowly combine the dry mixture into the wet. Gently fold in the egg whites, only until just incorporated.  Lastly, add the blueberries.  Spray or butter a non-stick griddle or sauté pan. Place over medium heat until hot, and add 1/3 cup pancake mixture.  Cook for 2 minutes on first side, gently flip the pancake, and cook for approximately 2 minutes on the second.  The edges will be dry, and when lifted, the bottom should be light brown in color.  Transfer to a plate, keep warm in an oven, and serve on heated plates with real maple syrup.