Ingredients

Steps

• Combine egg yolks, ricotta, and milk in a large mixing bowl.
• Sieve the flour, baking powder, and salt into the ricotta mixture and mix well.
• Whisk egg whites to soft peaks and gently fold them into the batter.
• Stir one third of the blueberries into the pancake batter.
• Simmer remaining blueberries, sugar, and half the butter in a pan until collapsed.
• Melt remaining butter in a frying pan and cook ladles of batter for 2 minutes per side.
• Stack three pancakes and drizzle with the blueberry compôte.
• Top with crème fraîche and garnish with fresh blueberries.