Blueberry-Ricotta Pancakes
This light pancakes taste so great, light, savory, they can be served as dessert, breakfast, all love them.
Ingredients
| 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 |
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.
Nutrition Facts
Serving Size 109g (3.8 oz)
