Blueberry-Ricotta Pancakes

• Produce

  • 1 tsp Lemon, zest

• Refrigerated

  • 1 Egg, large
  • 1 Egg white, large

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 3/8 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 tsp Nutmeg
  • 1 tsp Sugar
  • 1/2 cup Whole wheat pastry flour

• Oils & Vinegars

  • 2 tsp Canola oil

• Dairy

  • 1/2 cup Buttermilk, nonfat
  • 3/4 cup Ricotta cheese, part skim

• Other

  • ¾ cup fresh or frozen (not thawed blueberries

Found on eatingwell.com

Description

Ingredients

• ½ cup whole-wheat pastry flour (see Source)
• ¼ cup plus 2 tablespoons all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon freshly grated nutmeg
• ¾ cup part-skim ricotta cheese
• 1 large egg
• 1 large egg white
• ½ cup nonfat buttermilk (see Tip)
• 1 teaspoon freshly grated lemon zest
• 1 tablespoon lemon juice
• 2 teaspoons canola oil, divided
• ¾ cup fresh or frozen (not thawed) blueberries

Directions

• 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 ½ teaspoon oil and place over medium heat until hot. Using a generous ¼ 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.

Nutrition