Blackberry Ricotta Pancakes

Nothing is better than homemade pancakes on a Sunday morning...

Blackberry Ricotta Pancakes
Adapted from 100 Recipes Every Woman Should Know

juice from 1 lemon
1 pint fresh blackberries (raspberries are equally delicious)
1/3 c. plus 1 tbsp sugar
2 c. flour
1/4 tsp salt
1 tbsp baking powder
1 c. part skim ricotta cheese
1 1/4 c. almond milk
4 eggs, separated

Add blackberries, lemon juice and 1/3 c sugar to mixing bowl and gently crush blackberries as you mix together.  Set aside
In a medium bowl combine flour, salt, 1 tbsp sugar, and baking powder.  In another bowl beat the ricotta cheese with milk and egg yokes.  Add ricotta mixture to flour mixture and mix until just combined.  Set aside and let sit for 10 minutes.

Beat the egg whites in bowl with hand mixer until they have soft peaks.  I never knew what soft peaks were until I made this so if you are wondering it looks like this.

Gently fold blackberry mixture into the flour and then fold in egg white mixture.  To fold means to gently work your spoon from the bottom of the bowl around the edge to the top 'folding' the ingredients.  Not stirring together.  DO NOT OVER MIX!

Heat skillet over medium low heat and melt 1/2 tbsp butter in middle.  Spoon batter onto skillet over melted butter. Cook each side until golden brown.  If you are new to pancakes, flip when the batter starts to bubble, about 2 minutes.  Serve with confectioners sugar and maple syrup.