Mix flour, sugar and baking powder in a bowl, set aside. Separate egg whites and yolks. Add the salt to the egg whites and beat with a hand mixer until soft peaks form. In a separate bowl, whisk together the ricotta, egg yolks, milk, lemon zest and vanilla. I like to use hand mixer for this. It speeds up the process and eliminates any lumps. Whisk flour mixture into the ricotta mixture in small batches until combined. Gently fold the beaten egg whites into the batter (not with a mixer! always use spatula).

Lightly grease a griddle or a large skillet over medium heat. Pour batter onto the griddle in a 1/4 cup dollops and spread to make about 4 inch pancake. Drop some blueberries onto each pancake. This will prevent them from being smushed while mixing the batter. Cook about 3 minutes or until edges are dry and bottom is golden. Flip each pancake and cook additional 2-3 minutes until golden on both sides. If you don't have a warming drawer (like me) , you can keep pancakes in an oven set to 200 degrees while you work on the remaining batch. You can serve plain, just topped with a sprinkle of powdered sugar, top with additional blueberries or your favorite syrup. Homemade blueberry sauce would clearly be a winner here, but did I mention last night was a work night?