Recipe: Blueberry Ricotta Pancakes edit

edit Ingredients

½	cup whole-wheat pastry flour (see Source)
¼	cup plus 2 tablespoons all-purpose flour
1	teaspoon sugar
1	teaspoon baking powder
¼	teaspoon baking soda
½	teaspoon freshly grated nutmeg
¾	cup part-skim ricotta cheese
1	large egg
1	large egg white
½	cup nonfat buttermilk (see Tip)
1	teaspoon freshly grated lemon zest
1	tablespoon lemon juice
2	teaspoons canola oil, divided
¾	cup fresh or frozen (not thawed) blueberries

edit Preparation

Step 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.

Step 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.