Fluffy Lemon Ricotta Yogurt Pancakes with Peaches

Steps

1. Slice the peaches, toss them with the blueberries in a bowl, and set the fruit aside.
2. Melt the butter and let it cool slightly; you will use about three quarters of it in the batter and the remaining quarter to grease the skillet.
3. In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt and cinnamon.
4. In a second bowl, whisk the yogurt, ricotta, egg yolks, milk, lemon zest, vanilla and three quarters of the melted butter until smooth.
5. In a clean bowl, beat the egg whites until they hold soft peaks.
6. Pour the yogurt mixture into the flour mixture and stir just until no dry flour shows; a few lumps are fine. Gently fold in the beaten egg whites in two additions.
7. Heat a large nonstick skillet over medium-low heat and brush it lightly with some of the remaining melted butter, using a little more for each batch until it is used up.
8. Scoop about 1/3 cup batter per pancake into the skillet and cook 2 to 3 minutes, until bubbles form and the edges look set, then flip and cook 2 minutes more, until golden and the centers spring back (160°F / 71°C).
9. Serve the pancakes stacked, topped with the peach and blueberry mixture and drizzled with the maple syrup.