Fluffy ricotta breakfast hotcakes with blueberries in maple syrup

It's Father's Day in Australia tomorrow and, no doubt, many dads across the country will be treated to a cooked breakfast and some new socks, power tools, books, or a pile of instant lottery tickets. 

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Ricotta hotcakes will be on the menu for breakfast at my place. A special treat for Peter and the family.

The recipe I'm sharing here is adapted slightly from one by the renowned Aussie chef and restaurateur, Bill Granger, in his book, Sydney Food. The blueberries in maple syrup are simple, not too sweet, and sit quite nicely with the hotcakes. Enjoy.
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RICOTTA BREAKFAST HOTCAKES WITH BLUEBERRIES IN MAPLE SYRUP
340g fresh ricotta
190mls  milk
4 free-range eggs
125g plain (AP) flour, sifted
1 teaspoon baking powder
50g butter, to cook the hotcakes

First, separate the eggs. Whisk the egg whites in a stand mixer until stiff peaks form.  Set the whisked whites aside momentarily.

Meanwhile, combine the ricotta with the milk and the egg yolks in a Pyrex bowl. Mix to combine, using a spatula. Sift the flour and baking powder into the batter and mix gently.

Now, gently fold in the whisked egg whites, but do this in two batches. This method will help to incorporate the whites into the batter, and will also keep the batter light and airy.

Set the batter aside to rest while you make the blueberries in maple syrup (see below). Note, if need be, the batter can be covered and refrigerated overnight.

When you are ready to cook the hotcakes, heat a griddle plate or frypan and melt a little of the butter. Ladle the batter onto the hotplate with a large serving spoon, cooking two or three hotcakes at a time and adding more butter as needed. Allow the hotcakes to cook to golden brown on one side and then gently, turn them over. 

To serve, pile a couple of hotcakes onto each serving plate. Top with some blueberries in maple syrup. Serves 6.

BLUEBERRIES IN MAPLE SYRUP (to serve):
2 punnets fresh blueberries
1/2 cup maple syrup

Place the blueberries into a colander and rinse them gently with cold water. Drain. Transfer the blueberries to a saucepan with the maple syrup. Pop the saucepan onto the stove and bring to simmering point, lower the heat and cook for about two minutes. Remove from the stove and allow to cool. 

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It's your turn, dear fellow cooks. Do you and yours enjoy ricotta hotcakes as much as my family does?