Perfect for Sunday breakfast.
In a large bowl, combine the ricotta, milk, vanilla, cinnamon and egg yolks, whisking to combine. In a separate bowl, mix together the self-raising flour, castor sugar and salt. Once combined, add the dry mix to the wet. Stir gently.
Add blueberries to the batter and stir through. Using a mixer, or by hand, whisk egg whites until stiff peaks form. Fold gently through pancake batter, ensuring it remains as fluffy as possible.
Preheat your pan over a medium-high heat. Spray lightly with oil. When oil has become transparent, scoop batter into pan using a 1/3 cup measure. Cook for 3-4 minutes, or until small bubbles start to appear, and flip to the other side. Once second side is golden, place cooked pancake on a plate lined with paper towel. Repeat with remaining batter.
To serve, stack up your pancakes, scoop a dollop of Greek yoghurt on top, followed by a sprinkle of fresh blueberries and a drizzle of maple syrup. Serve warm.