BLUEBERRY RICOTTA PANCAKES

By BobD

Ingredients

• YIELD 8 PANCAKES
• Sprinkling the berries on top of the cooking pancakes ensures even distribution. Keep finished pancakes warm in a 200°F oven, if desired, while cooking the rest.
• 1/2 cup whole-wheat pastry flour (see Source)
• 1/4 cup plus 2 tablespoons all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon freshly grated nutmeg
• 3/4 cup part-skim ricotta cheese
• 1 large egg
• 1 large egg white
• 1/2 cup nonfat buttermilk (see Tip)
• 1 teaspoon freshly grated lemon zest
• 1 tablespoon lemon juice
• 2 teaspoons canola oil, divided
• 3/4 cup fresh or frozen (not thawed) blueberries

Details

Servings 4
Adapted from cooking.com

Preparation

Step 1

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

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.

Brush a large nonstick skillet with 1/2 teaspoon 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 minutes.

Flip the pancakes and cook until golden brown, about 2 minutes more.

Repeat with the remaining oil, batter and berries, adjusting the heat as necessary to prevent burning.