Blueberry-Ricotta Pancakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve these light pancakes with Chunky Blueberry Sauce, maple syrup or honey. 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. From . whole-wheat pastry flour, all-purpose flour, sugar , baking powder , baking soda , nutmeg , ricotta cheese , egg , egg white, buttermilk, lemon zest, lemon juice , canola oil, blueberries cvt Ingredients:
1/2 cup whole wheat pastry flour |
1/4 cup all-purpose flour, 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 or 1 1/2 tsp lemon juice mixed into 1/2 cup milk |
1 teaspoon freshly grated lemon zest |
1 tablespoon lemon juice |
2 teaspoons canola oil, divided |
3/4 cup (fresh or frozen) blueberries |
Directions:
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 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.
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