Ricotta Hotcakes with Maple Butter

Ingredients

• Ricotta Hotcakes
• 2 cups ricotta
• 1/2 cup milk
• 4 eggs, separated
• 1 tablespoon sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon lemon zest
• 1 tablespoon butter, plus more as needed
• 2 cups blueberries, for serving
• Maple Butter
• 1/2 cup butter, softened
• 1/4 cup maple syrup (I prefer grade B, but it's up to you)
• 1/2 teaspoon almond extract (or to taste)

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