Blueberry-Ricotta Pancakes

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.