FLUFFY BLUEBERRY PANCAKES

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
8 egg whites
2 cups fresh blueberries
Blueberry Ginger Sauce (recipe follows)

In a medium bowl, combine ricotta, butter and egg yolks until blended.

In a small bowl, stir together the flour, sugar and lemon peel. Stir dry ingredients into ricotta mixture.

In a medium bowl (dry, grease-free), beat egg whites at high speed of electric mixer until soft peaks form. Fold egg whites and then blueberries into the batter.

Over medium heat, form pancakes by spooning 1/4 cup batter per cake onto a hot, lightly greased griddle or skillet. Cook pancakes, turning once, until lightly browned, about 4 minutes. Serve with:

BLUEBERRY GINGER SAUCE

2 cups fresh blueberries
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon finely chopped crystallized ginger (or 1/2 teaspoon dried ginger)
1/3 cup water

In a large saucepan, combine blueberries, sugar, cornstarch, and ginger. Stir in water. Bring to a boil over medium-high heat, stirring until sauce thickens, about 1 minute.

Yield: 6 portions, 24 pancakes
Source: North American Blueberry Council