Fluffy Ricotta Pancakes with Blueberries

First, separate the eggs. Beat the egg whites in a clean bowl until stiff peaks form.

In a second bowl, whisk the egg yolks with the cane sugar and vanilla sugar until frothy. Mix the flour with the baking powder and cinnamon and stir into the egg yolk mixture.

Add the ricotta and milk and mix everything into a smooth batter. Finally, carefully fold the beaten egg whites into the batter to keep the pancakes nice and fluffy.