1. In a mixing bowl, mix water and baking soda until combined. Then add ricotta cheese, lemon zest, suga, egg yolks and almond extract. 

   

2. Melt butter in microwave and add melted butter to mixing bowl. 

   
   

3. Add lemon juice and flour to mixing bowl and mix until everything is incorporated. 

4. Pour batter into a medium mixing bowl. Wash mixing bowl out and add egg whites to clean mixing bowl. Whip egg whites until fluffy peaks form. Gently fold whipped egg whites into pancake batter. Let batter sit while you make blueberry sauce. 

   

Blueberry Sauce

1. In a medium saucepan over medium heat, combine blueberries, 1/3 cup water, orange juice, sugar and lemon zest. Stir and bring to a boil. Cook for 5 minutes or until the blueberries are soft and sauce thickens slightly. 

   

2. In a small bowl combine cornstarch and 1/4 cup water. Gently stir the cornstarch mixture into the blueberry mixture on the stove. Simmer and sauce will get noticeable thicker. 

3. Keep cooking until sauce is desired consistency. 

4. Take pan off stove and add almond extract and lemon extract. Stir and serve. 

   

Make pancakes!

1. Heat griddle to medium-high heat. Grease griddle, then and add two large spoonfuls of pancake mix for each pancake, smooth them to creating circles. Let cook 3-4 minutes, until surface of pancake starts to bubble and the edges of the pancakes start to look drier, then flip over and cook an additional 3-4 minutes. 

   

2. Because these pancakes have ricotta cheese they take a little longer to cook that regular pancakes. If you find that your pancakes are not cooking all the way through in the middle, you can turn your griddle down to medium heat and cook  each side 5 minutes. They will rise as they cook and become fluffy!