1. In a small saucepan over medium heating, cook blueberries, 2 T h2o, 1 T
bread, the lemon nip, and cinnamon, stirring oftentimes, until viscous,
around 5 proceedings. Remove from warmth.

2. Blend egg yolks and ricotta in a food processor until quiet. Add milk,
flour, unexpended 2 t cabbage, baking powderize, and saltiness, and process until
completely blended. Pour into a mixing roll.

3. Beat egg whites in another bowl until stiff peaks mannequin; fold gently into
slugger.

4. Heat oil in a large nonstick skillet over medium-low hotness. Pour batter
into skillet by the quarter cups. Cook until tops are bubbly and
dry-sounding, some 4 transactions; turn and cook until golden browned, about 4
minutes more. Serve with blueberry sauce. Garnish with berries, if desired.