Blueberry Ricotta Pancakes

By JanetLynn198

Tip: Source: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores.

Tip: No buttermilk? Mix 1 tbsp lemon juice into 1 cup milk.

Ingredients

• 1/2 cup whole-wheat pastry flour
• 1/4 cup + 2 tbsp all-purpose flour
• 1 tsp sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp freshly grated nutmeg
• 3/4 cup part-skim ricotta cheese
• 1 large egg
• 1 large egg white
• 1/2 cup nonfat buttermilk
• 1 tsp freshly grated lemon zest
• 1 tbsp lemon juice
• 2 tsp oil, divided
• 3/4 cup fresh or frozen (not thawed) blueberries

Details

Servings 8
Adapted from Cooking.com

Preparation

Step 1

1. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl. Whisk ricotta, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth. Stir the dry ingredients into the wet ingredients until just combined.

2. Brush a large nonstick skillet with 1/2 tsp oil and place over medium heat until hot. Using a generous 1/4 cup of batter for each pancake, pour the batter for 2 pancakes into the pan, sprinkle blueberries on each pancake and cook until the edges are dry and bubbles begin to form, about 2 mins. Flip the pancakes and cook until golden brown, about 2 mins more. Repeat with the remaining oil, batter and berries, adjusting the heat as necessary to prevent burning.