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1. In a bowl, mix together the ricotta cheese, milk, lemon zest, lemon juice, and egg yolks until smooth.
2. In a separate bowl, whisk together the flour, baking powder, and sugar.
3. Gradually add the dry ingredients to the ricotta mixture, stirring until just combined.
4. Beat the egg whites in a clean bowl until stiff peaks form. Gently fold them into the batter.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour 1/4 cup measures of the batter onto the skillet. Drop a few blueberries onto each pancake.
7. Cook until bubbles appear on the surface, then flip and cook until golden brown.
8. Serve warm with maple syrup and extra blueberries on top.

Originating from Italy, ricotta pancakes are a fluffy and creamy twist on the traditional pancake. The addition of blueberries and lemon to this recipe is a nod to American pancake varieties, which often incorporate fresh fruits. The melding of ricotta's creaminess with the zesty brightness of lemon and the sweet burst of blueberries offers a delightful and refreshing breakfast option. Over time, this combination has become a favorite in both traditional American diners and gourmet breakfast spots, symbolizing a blend of Old World tradition and New World innovation.