American Blueberry Pancakes

Sieve the flour, baking powder and salt into a large bowl then add the sugar and stir then make a well in the centre.  Add the egg yolks then slowly add the milk and vanilla extract, whisking until a smooth batter is made.

Add the ricotta and blueberries and carefully fold in.

In another bowl whisk the egg whites until they just reach soft peaks then slowly incorporate into the batter, folding in gently.

Lightly grease a frying pan with oil and heat on a medium heat, then scoop a heaped tablespoon of batter into the pan. Cook for 1-2 minutes on each side or until golden and fluffy. The pancakes will start to puff up as they cook.