1.Sift flour, sugar and salt into a medium bowl. Whisk in the combined ricotta, milk and egg yolks.
2.Beat the egg whites in a clean small bowl with an electric mixer until soft peaks form, then fold the egg whites into the flour mixture with the blueberries.
3.Pour 1/4 cup (60ml) of the batter into a heated, oiled non-stick pan and cook until bubbles start to appear on the top of the hotcakes. Turn the hotcakes over and cook them until browned underneath. Remove the hotcakes from the pan and cover to keep them warm. Repeat with the remaining batter to make 18 hotcakes.
4.Serve the hotcakes with the walnuts, cinnamon, sugar and maple syrup.
This recipe is best made close to serving. Strawberries, raspberries or sliced bananas can be used instead of the blueberries, if preferred. The hotcakes can be kept warm on a tray in a slow oven. Not suitable to freeze. Not suitable to microwave.Note