Sift flour, sugar, baking powder and salt in a large bowl. Make a well in the middle and add egg yolks. Gradually add milk and whisk slowly, bringing flour mixture in from edges until combined. Fold in ricotta, then blueberries.
In a separate bowl, whisk egg whites until they almost reach soft peaks. Fold a spoonful into batter to lighten, fold in remaining.
Heat nonstick skillet over medium heat. Add a dash of oil and small chunk of butter. When melted, working in batches, add batter in 1/4 cupfuls. Shape. Cook, turning once, until golden and fluffy, about 5 minutes per side. Keep warm in low oven. Serve with yogurt, honey and blueberries.
Originally Submitted
6/4/2015
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