Below you can find more information about fluffy blueberry pancakes

Makes 6 servings (24 pancakes)


(300 gm) 2 cups fresh Naturipe Farms™ blueberries, washed
(360 gm) 1 1/2 cups part-skim ricotta cheese or drained small-curd cottage cheese
(55 gm) 1/4 cup butter, melted
(80 gm) 4 egg yolks
(60 gm) 1/2 cup flour
(50 gm) 1/4 cup sugar
(6 gm) 2 teaspoons grated lemon peel (yellow part only)
(240 gm) 8 egg whites


  • 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 blueberries into batter.
  • 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.