Blueberry-ricotta Pancakes |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Serve these light pancakes with our 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. Ingredients:
1/2 cup whole-wheat pastry flour |
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 |
Directions:
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. 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.
3. Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
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