1. In a small saucepan over medium heat, cook blueberries, 2 T water, 1 T sugar, the lemon zest, and cinnamon, stirring frequently, until syrupy, about 5 minutes. Remove from heat.

2. Blend egg yolks and ricotta in a food processor until smooth. Add milk, flour, remaining 2 t sugar, baking powder, and salt, and process until completely blended. Pour into a mixing bowl.

3. Beat egg whites in another bowl until stiff peaks form; fold gently into batter.

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

Martha Stewart Living/October/94 Scanned & edited by Di Pahl & <gg>