Blueberry-Ricotta Pancakes
![Blueberry-Ricotta Pancakes](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTYwODAsInB1ciI6ImJsb2JfaWQifX0=--93efffb7e763aab818d6672011547394a88d3fc1/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_5d0d2e128f3772609084.jpg)
This light pancakes taste so great, light, savory, they can be served as dessert, breakfast, all love them.
Yield
4 servingsPrep
15 minCook
15 minReady
30 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
½ | cup |
whole-wheat pastry flour
|
|
¼ | cup |
all-purpose flour
|
|
2 | tablespoons |
all-purpose flour
|
|
1 | teaspoon |
sugar
|
|
1 | teaspoon |
baking powder
|
|
¼ | teaspoon |
baking soda
|
|
½ | teaspoon |
nutmeg
freshly grated |
|
¾ | cup |
ricotta cheese
part-skim |
|
1 | large |
eggs
|
|
1 | large |
egg whites
|
|
½ | cup |
buttermilk
|
*
|
1 | teaspoon |
lemon zest
freshly grated |
|
1 | tablespoon |
lemon juice
|
|
2 | teaspoons |
canola oil
divided |
|
¾ | cup |
blueberries
fresh or frozen, not thawed |
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
118 | ml |
whole-wheat pastry flour
|
|
59 | ml |
all-purpose flour
|
|
3E+1 | ml |
all-purpose flour
|
|
5 | ml |
sugar
|
|
5 | ml |
baking powder
|
|
1.3 | ml |
baking soda
|
|
2.5 | ml |
nutmeg
freshly grated |
|
177 | ml |
ricotta cheese
part-skim |
|
1 | large |
eggs
|
|
1 | large |
egg whites
|
|
118 | ml |
buttermilk
|
*
|
5 | ml |
lemon zest
freshly grated |
|
15 | ml |
lemon juice
|
|
1E+1 | ml |
canola oil
divided |
|
177 | ml |
blueberries
fresh or frozen, not thawed |
|
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.
Serve warm with fresh berries and maple syrup.