Blueberry Lemon Ricotta Pancakes | Jones Winery

Ingredients

• 3 eggs, separated
• 1 1/2 cups buttermilk
• 3 Tbsp sugar
• 1 cup ricotta cheese
• 1 1/2 cups unbleached, all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 2 Tbsp lemon zest
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1 cup blueberries, fresh or frozen