Make These Fluffy BC Blueberry Pancakes

It’s the most wonderful time of the year for breakfast and blueberry-lovers alike: National Blueberry Pancake Day takes place on Friday, January 28. For those that want a classic pancake recipe to celebrate the big day, consider whipping these Fluffy BC Blueberry Pancakes, made with frozen BC Blueberries, up. —Vita Daily

1-1/2 cups part-skim ricotta cheese or drained small-curd cottage cheese
1/4 cup butter, melted   
4 egg yolks
1/2 cup flour
1/4 cup sugar
2 teaspoons grated lemon peel (yellow part only)
8 egg whites
2 cups frozen BC blueberries

In a medium-sized bowl, combine ricotta, butter and egg yolks until blended. In a small bowl, stir together flour, sugar and lemon peel. Stir dry ingredients into ricotta mixture. In a medium-sized bowl, beat egg whites until they form soft peaks. Fold egg whites and then frozen BC blueberries into batter, or add the blueberries into each pancake once on the griddle or skillet. Over medium heat, form cakes by spooning 1/4 cup of batter per pancake onto a hot lightly greased griddle or skillet. Cook cakes, turning once, until browned, about 4 minutes.

bcblueberry.com