Breakfast Blueberry Ricotta Pancakes
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Ingredients
| 6 | tablespoons |
all-purpose flour
|
|
| ½ | cup |
whole-wheat pastry flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
baking soda
|
* |
| ½ | teaspoon |
nutmeg
ground |
|
| 1 | teaspoon |
sugar
or honey |
|
| ¾ | cup |
ricotta cheese
low-fat |
|
| 2 | large |
eggs
or you can 1 large egg and 1 large egg white |
|
| ½ | cup |
buttermilk
or non-fat |
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | teaspoon |
lemon zest
freshly grated |
|
| 2 | teaspoons |
olive oil
divided, or canola oil |
|
| ¾ | cup |
blueberries
fresh or frozen, not thawed |
Directions
Sift all-purpose flour, wheat flour, sugar, baking powder, baking soda and nutmeg in a small bowl.
Mix well ricotta, egg, buttermilk, lemon juice and zest 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 or coated with cooking spray and place over medium heat until hot.
Cook 2 pancakes at one time, 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 these light pancakes with Chunky Blueberry Sauce, maple syrup or honey.
Sprinkling the berries on top of the cooking pancakes ensures even distribution.
Keep finished pancakes warm in a 200°F oven, if desired, while cooking the rest.
Nutrition Facts
Serving Size 144g (5.1 oz)
