Unsalted butter, for cooking (I do a little oil and a little butter in the pan)
Maple syrup, for serving
Meyer Lemon Blueberry Sauce
juice from 1 Meyer lemon
1 1/2 tsp cornstarch
2 C frozen blueberries (fresh work, too)
2 tbsp cane sugar
2 tbsp water
In a medium bowl, whisk together the flour, baking powder, sugar, and sea salt.
In another medium bowl, whisk together the ricotta, almond milk, egg yolks, and vanilla. Add the flour mixture to the bowl and stir to combine.
In a standing mixer or with an immersion blender, whip the egg whites until they have soft peaks. Fold them into the batter. Stir in the zest from one meyer lemon and set the mixture aside.
In a small saucepan, combine the blueberries, sugar, and water. Bring to a boil. While you are bringing the blueberry mixture to a boil, combine the meyer lemon juice and corn starch in a small bowl. Once the blueberries are boiling, reduce the heat to a simmer, add the cornstarch and lemon juice and stir to combine. Stir until the sauce starts to thicken. Remove from the heat and set aside to use as your pancake topping.
In a medium non-stick fry pan, melt 1/2 tbsp butter and a little splash of avocado oil (or other neutral oil), over medium heat. Once the pan is hot, use a 2 tbsp measuring spoon to scoop out mini pancakes. Cook on each side until golden brown. Remove and repeat. Serve each person a small plate of mini pancakes. Top with blueberry sauce and maple syrup.