Good morning: Blueberry Ricotta Griddle cake

I know that I'm a bit (or a lot) lazy lately, haha. Well, not that I don't do anything at all but I spend most of my time playing game ^^. I'm a gamer and a baker at the same time.

When playing game, it's easy to forget about time, I sleep at 3-4 am., I need energy to keep me awake in the morning. So, something quick, easy, delicious is very suitable for me. 
This griddle cake is the right answer. It's easy to make, plus it's full of energy. The texture of the griddle cake is not the same as a pancake, it's chewier because the amount of the flour is lower, the ricotta cheese gives the griddle cake the body. 
Serve this sweet and lovely breakfast with a load of butter and maple syrup is the best choice for me. If you plan to serve it with savoury items, just omit the sugar and blueberry to make the plain one. 

Blueberry Ricotta Griddle cake

Serve 3-4

250g ........................................... Ricotta cheese
3 ................................................. Egg, separated
80g ............................................. All purpose flour
1/2tsp .......................................... Baking powder
1-1 1/2 tbsp ................................ Light brown sugar
1-2tbsp ....................................... Milk
.................................................... Pinch of salt
50g ............................................. Unsalted butter, melted and cool
125g ........................................... Fresh blueberries
................................................... Unsalted butter for frying

Sift the flour and baking powder together.
Put the egg yolks, ricotta cheese, sugar, milk, salt and sifted flour mixture into a bowl.

Beat until fully combine.

Whip the egg whites until firm peaks formed.

Fold the meringue into the egg yolk mixture in 2-3 additions until fully combine.

Pour the melted butter into the bowl.

Fold to combine.

Place a pan over medium low heat, melt some of the butter.

Spoon the batter into the pan,  place the blueberry on top of the griddle cake, cook until bubble, then flip to cook the top side.

Serve immediately with syrup and butter.

Good morning: Blueberry Ricotta Griddle cake