Blueberry Ricotta Pancakes

I made these a while ago and am just now getting around to posting this.  I have a folder on my computer full of pictures of recipes I have made but need to post.  It has been that kind of year.  But, I have been pretty consistent lately, and might just catch up soon!  Anywho, these are super fun to make and such a yummy treat.  They take a bit more time than regular pancakes to make.  So these are more of a lazy Saturday morning breakfast rather than a "hurry out the door and eat while you go" breakfast! Enjoy!

Blueberry Ricotta Pancakes
Recipe by: Balancing Beauty and Bedlam
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup ricotta cheese
4 egg yolks
3 tablespoons sugar
1/4 cup milk
1 1/2 cups fresh or frozen blueberries
4 egg whites (or three regular)
In a mixing bowl combine flour, baking powder, and salt.  In another mixing bowl beat together ricotta cheese, egg yolks, and sugar until well combined. Add to flour mixture; stir until smooth. Stir in milk. Fold in blueberries.  In a small mixing bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold the beaten egg whites into batter, leaving a few puffs of egg white. Do not over beat.  On a lightly greased griddle, pour about 1/4 cup batter onto the hot griddle.  Cook over medium heat until pancakes are golden brown, turning to cook the second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side).