Blueberry Pancakes with Berkshire Maple Syrup
In a large bowl, whisk together the egg yolks and ricotta cheese until there are no cheese bits remaining, but while also making certain that the batter does not become overly liquefied. Add the sugar, salt, vanilla, and milk. In a separate bowl, whisk together the flour and baking powder. Add to the egg mixture and stir until no lumps remain.
Separately, whip the egg whites for about 4 minutes or until stiff. Fold the whites into the batter and stir gently until uniformly combined. Let stand for 5 minutes.
Preheat the griddle to medium heat. Ladle 6 ounces of batter onto the lightly-greased griddle. Add 1 ounce blueberries to each pancake and cook for roughly 2 minutes on each side, or until the pancakes are golden-brown and cooked through. Re-grease the griddle before cooking each pancake.
To Assemble and Serve:
Stack 2 pancakes on a dish and serve with butter and maple syrup.