Combine ricotta, milk, sugar, egg yolks, flour and baking powder in a food processor. Pulse until thick and smooth. Transfer to a large bowl.

Beat the egg whites with a hand mixer to firm peaks. Fold the egg whites into the ricotta mixture, then fold in the blueberries.

Heat a large non-stick frying pan over medium heat. Brush base with melted butter. Spoon ¼ cup of the mixture to the pan, flatten slightly to form a round, repeat to cook 2 pancakes at a time. Cook 3 minutes, turn and cook a further 3 minutes until cooked through. Remove to a tea towel, wrap to keep warm. Repeat to make 8 pancakes.

Serve with a dollop of yoghurt, extra blueberries and cinnamon sugar.