When you want to have a nice breakfast on a weekend, these are light (half whipped egg whites!) and very special. We keep blueberries (purchased from the farmer's market during the height of summer season) along with organic low fat ricotta, purchased at the occasional sale, in the freezer. Then in the winter on a weekend, when you have time to hang around and enjoy them, you're ready to go and it's easy.

Ricotta Blueberry Pancakes (via my mom)

3 organic eggs, separated
1 tsp. baking powder
Pinch salt
zest from one lemon (prefer meyer, but you need a fine plane zester to avoid the pith, but it tastes deliciou)
1/4 tsp. nutmeg
1/2 lb. organic lowfat Ricotta cheese
2/3 c. organic milk
1/2 c. organic flour

reserve for cooking:
1 cup organic blueberries

Separate eggs and beat whites until stiff. In another bowl, mix other ingredients well. Fold in egg whites. Cook on hot griddle as for any pancake turning when bubbles. Place about 6 - 8 blueberries around each pancake. Cover top with a tiny bit more batter. Turn and cook until center is light but firm.

Serve hot with real maple syrup or cinnamon sugar hot off the griddle. These don't keep, even for 5 minutes. These are very light pancakes! Recipe may be doubled.