eggs; reserve yolks and whites; set aside.
In a medium-sized bowl, combine ricotta,
butter, egg yolks and vanilla until blended.
In a small bowl, stir together flour, sugar
and lemon peel. Stir dry ingredients into
ricotta mixture. In a medium-sized bowl,
whip egg whites until they form soft peaks.
Fold egg whites and blueberries into batter.
Over medium heat, heat a griddle or skillet.
Spoon batter, half a cup at a time, onto
hot griddle. Cook cakes, turning once, until
browned, about 4 minutes. Serve with Blueberry
a large saucepan, combine 1 pint fresh or
frozen blueberries, 1/4 cup sugar, 1 tablespoon
cornstarch and 1 tablespoon finely chopped
crystalized ginger or 1/2 teaspoon dried
ginger; stir in 1/3 cup water. Over medium-high
heat, bring mixture to a boil; cook and
stir until sauce thickens, about 1 minute.