Blueberry Ricotta Pancakes

By Cookygirl

Nutritional Info
Per pancake: about -
cal 131
pro 4 g
total fat 7 g
sat. fat 3 g
carb 14 g
fibre 1 g
chol 26 mg
sodium 140 mg
potassium 63 mg
% RDI: -
calcium 4%
iron 5%
vit A 5%
vit C 3%
folate 13%

Ingredients

• 1-1/2 1-1/2cups cups(375 mL) (375 mL) all-purpose flour
• 3 3tbsp tbsp(45 mL) (45 mL) granulated sugar
• 1 1tsp tsp(5 mL) (5 mL) baking soda
• 1/4 1/4tsp tsp(1 mL) (1 mL) baking powder
• 1/4 1/4tsp tsp(1 mL) (1 mL) salt
• 3/4 3/4cup cup(175 mL) (175 mL) extra-smooth ricotta cheese
• 1 1eggeggs
• 1 1cup cup(250 mL) (250 mL) milk
• 1/4 1/4cup cup(50 mL) (50 mL) unsalted butter, melted
• 1-1/2 1-1/2tsp tsp(7 mL) (7 mL) finely grated lemon rind
• 3 3tbsp tbsp(45 mL) (45 mL) lemon juice
• 1 1cup cup(250 mL) (250 mL) fresh blueberryfresh blueberries
• 2 2tbsp tbsp(25 mL) (25 mL) vegetable oil

Preparation

Step 1

In large bowl, whisk together flour, sugar, baking soda, baking powder and salt.

Place ricotta in bowl; whisk in egg, milk, butter, lemon rind and lemon juice; pour over dry ingredients, stirring just until moistened. Fold in blueberries.

Heat large nonstick skillet over medium heat; brush with some of the oil. Pour in about 1/4 cup (60 mL) batter for each pancake, brushing skillet with remaining oil as necessary; cook until underside is golden and bubbles break on top but do not fill in, about 2 minutes. Turn and cook until underside is golden, 30 to 60 seconds.