Blueberry Ricotta Pancakes with Maple-Pecan Butter

Begin by making the maple-pecan butter: In a small dry skillet over medium heat, toast 1/4 cup of chopped pecans for 3-4 minutes, stirring frequently until fragrant and lightly golden. Remove from heat and let cool completely.

In a small bowl, combine 4 tablespoons of softened butter with the cooled toasted pecans, 2 tablespoons of maple syrup, and a pinch of flaky sea salt. Mix thoroughly with a fork until well incorporated. Set aside at room temperature or refrigerate if making ahead.

Separate 2 eggs, placing the whites in a clean, grease-free medium bowl and the yolks in a large mixing bowl. Add 1/2 cup of ricotta cheese, 1/2 cup of whole milk, 1 teaspoon of vanilla extract, and 1 teaspoon of lemon zest to the yolks. Whisk until smooth and well combined.

In a separate bowl, whisk together 3/4 cup of all-purpose flour, 2 tablespoons of granulated sugar, 1 teaspoon of baking powder, and 1/4 teaspoon of kosher salt.

Using a hand mixer or whisk, beat the egg whites on medium-high speed for 3-4 minutes until soft peaks form. The whites should be glossy and hold their shape when the whisk is lifted.

Add the dry ingredients to the ricotta mixture and gently fold together with a rubber spatula until just combined. Some small lumps are fine - do not overmix.

Carefully fold the whipped egg whites into the batter in two additions. Use a gentle folding motion, scraping from the bottom and folding over the top to maintain the airiness. The batter should be light and fluffy.

Gently fold in 1 cup of fresh blueberries, being careful not to crush them or deflate the batter.

Heat a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of butter and let it melt, swirling to coat the pan evenly.

Using a 1/4 cup measure, pour batter onto the heated skillet, spacing pancakes about 2 inches apart. Cook for 3-4 minutes until bubbles form on the surface and the edges look set.

Carefully flip each pancake using a wide spatula and cook for an additional 2-3 minutes until golden brown and cooked through. The pancakes should spring back lightly when touched.

Transfer cooked pancakes to a warm plate and tent loosely with foil. Repeat with remaining batter, adding 1 tablespoon of butter to the pan between batches.

To serve, stack 3-4 pancakes per person, top with a generous dollop of maple-pecan butter, and dust lightly with 1 tablespoon of powdered sugar. Serve immediately while hot.