Blueberry Ricotta Pancakes

Ingredients

1/2 cup whole-wheat pastry flour (see Source)
1 teaspoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup nonfat buttermilk (see Tip)
1 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
2 teaspoons canola oil, divided

Preparation

1
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.
2
Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Using a generous 1/4 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.

Tools

 



Comments

Taylor Davies's picture

Sounds amazing Helen!

About

This is a great brunch recipe and a slightly more adult version of blueberry pancakes.

Yield:

1 servings

Added:

December 10, 2009

Creator:

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