Blueberry Ricotta Pancakes

Serve these light Blueberry Ricotta Pancakes with blueberry sauce, maple syrup or honey.

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 buttermilk

1 tsp. freshly grated lemon zest

1 Tbsp. lemon juice

2 tsp. canola oil, divided

3/4 cup fresh or frozen blueberries

Whisk whole wheat flour, flour, sugar, baking powder, baking soda and nutmeg in a small bowl.

In a large bowl whisk ricotta, egg, egg white, buttermilk, lemon zest and lemon juice until smooth. Stir in the dry ingredients until just combined.

Brush a large nonstick skillet with 1/2 tsp. oil and place over medium heat until hot.

Pour a 1/4 cup of batter for each pancake. Sprinkle blueberries on each pancake and cook until edges are dry and bubbles begin to form, about 2 minutes.

Flip pancakes and cook until golden brown, 2 minute more.

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

Serves 4

**Look for whole-wheat pastry flour in the natural foods section in large supermarkets. I would recommend King Arthur flour.

 

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