I took this recipe straight from Food and Wine website. They are truly the most delicious blueberry pancakes I've ever had. Follow the recipe exactly how it's laid out and you will NOT be sorry! SO very yummy good!
I don't have any pictures of them getting made, or on a plate. Mostly because while they are getting made I'm too busy and once they hit a plate they are gone!

Ricotta Pancakes with Blueberries

Contributed by Neal Fraser

TOTAL TIME: 30 MIN

SERVINGS: 6

Adding fresh ricotta to the batter makes these pancakes incredibly moist and light.

ACTIVE:

TOTAL TIME: 30 MIN
SERVINGS: 6

Ingredients

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 1/2 teaspoons kosher salt

3 large eggs, separated

1 3/4 cups plus 2 tablespoons milk

6 ounces ricotta cheese (1/2 cup plus 2 tablespoons)

1/4 cup sugar

1 tablespoon pure vanilla extract

Unsalted butter, for the griddle

1 pint fresh blueberries or 2 cups frozen blueberries, thawed

Pure maple syrup, for serving

Directions

In a small bowl, whisk the flour, baking powder and salt. In a large bowl, whisk the egg yolks with the milk, ricotta, sugar and vanilla. Add the dry ingredients and whisk until the batter is smooth.
In a large bowl, using an electric mixer, beat the egg whites at medium speed until frothy. Beat at high speed until soft peaks form. Fold the egg whites into the batter until no streaks remain.
Preheat the oven to 225°. Heat a griddle, then lightly butter it. For each pancake, ladle a scant 1/4 cup of the batter onto the griddle; be sure to leave enough space between the pancakes. Cook over moderately low heat until the bottoms are golden and the pancakes are just beginning to set, 1 to 2 minutes. Sprinkle each pancake with a few blueberries and press lightly. Flip the pancakes and cook until golden on the bottom and cooked through, about 1 minute longer. Transfer the pancakes to plates and keep them warm in the oven while you make the rest. Serve the pancakes with maple syrup.