Baking pancakes in a sheet pan instead of on the griddle means the cook gets to sit down at the table too. The creamy ricotta cheese and whipped egg whites in the batter ensure that the pancakes stay fluffy and moist.
Preheat oven to 425°. Grease a sheet pan (a 12- by 17-in. rimmed baking sheet) with butter or cooking spray and line with parchment paper. Set aside.
Combine 2 cups blueberries, the lemon juice, and 2 tbsp. granulated sugar in a medium bowl. Let sit 15 minutes or so.
Combine flour, baking powder, and salt in another medium bowl. In a third medium bowl, beat egg whites with a mixer until soft peaks form.
In a large bowl, whisk egg yolks, ricotta, remaining 6 tbsp. granulated sugar, 6 tbsp. melted butter, the lemon zest, and milk to blend. Gradually add dry ingredients, whisking until smooth. Fold in egg whites and blueberry-sugar mixture. Spread in prepared pan, smoothing top with a spatula.
Bake until center is set and springs back when touched, 12 to 14 minutes. Remove pancake from oven and preheat broiler to high with a rack 5 in. from heat. Brush remaining 2 tbsp. butter over top of pancake. Broil until golden brown, 30 to 60 seconds.
Cut pancake into 12 squares and dust with powdered sugar. Serve with the remaining 1 cup blueberries and maple syrup.
6 servings
2 pancake squares
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.