Blueberry-Ricotta Pancakes
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 |
|
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.
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