Meyer Lemon Ricotta Pancakes 
Light, moist, and extra-lemony, these delicate ricotta pancakes are a must-have morning dish and an extraordinarily popular brunch pick. But they also make an excellent dessert when topped with lemon curd and a dusting of powdered sugar. Since wild blackberries grow all over the city from Bernal Hill to China Beach, it’s nice to add a handful to the pancake batter. 
Meyer lemons are deeply fragrant and sweeter than the more common Eureka variety; if you don’t have a Meyer lemon tree in your backyard, you can use a supermarket lemon instead, but halve the amount of zest and juice. 
 
MAKES ABOUT 12 PANCAKES; SERVES 4
1 cup ricotta cheese
¼ cup milk
3 large eggs, separated
2 tablespoons sugar
1/8 teaspoon kosher salt
1 tablespoon finely grated Meyer lemon zest
1 tablespoon fresh Meyer lemon juice 
1 teaspoon vanilla extract 
½ cup plus 1 tablespoon all-purpose flour
2 tablespoons unsalted butter, melted
1 cup blackberries
 
1 In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, salt, lemon zest and juice, and vanilla. Stir in the flour and melted butter until just combined.
2 In a separate bowl, using a whisk or hand-held electric mixer, beat the egg whites until they hold soft peaks. Using a rubber spatula, fold the egg whites into the ricotta mixture. 
3 Lightly grease a griddle or wide skillet and heat over medium-low heat. Using a quarter-cup measure, spoon out circles of batter. Add a few blackberries to each pancake. Cook until the bottoms are golden brown, about 2 minutes. Flip and continue cooking for another 2 minutes, until both sides are golden. Repeat to use the remaining batter. Serve warm.