Blueberry Ricotta Pancakes
This is a great brunch recipe and a slightly more adult version of blueberry pancakes.
Total Steps
2
Ingredients
14
Tools Needed
2
Ingredients
- 1/2 cup whole-wheat pastry flour
- 6 tablespoons all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon freshly grated nutmeg
- 3/4 cup part-skim ricotta cheese
- 1 large egg
- 1 large egg white
- 1/2 cup nonfat buttermilk
- 1 teaspoon freshly grated lemon zest
- 1 tablespoon lemon juice
- 2 teaspoons canola oil, divided
- 3/4 cup fresh or frozen (not thawed) blueberries
Instructions
Step 1
<a href="/3CYMY2D7">Whisk </a>whole-wheat flour, all-purpose flour, sugar, <a href="/HF7TLMS7">baking powder,</a> <a href="/RNT367Z2">baking </a>soda and nutmeg in a small bowl. <a href="/3CYMY2D7">Whisk </a>ricotta, egg, egg white, buttermilk, lemon <a href="/VK4NCZQ8">zest </a>and <a href="/QDWRNXYW">juice </a>in a large bowl until smooth. <a href="/DRM2WPZ4">Stir </a>the <a href="/RF7SRX43">dry </a>ingredients into the wet ingredients until just combined.
Step 2
Brush a large nonstick <a href="/MYJ2HRB7">skillet </a>with 1/2 teaspoon oil and place over medium <a href="/XZFHRHHF">heat </a>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 <a href="/RF7SRX43">dry </a>and bubbles begin to form, about 2 minutes. <a href="/TCL6N2Z7">Flip </a>the pancakes and cook until golden <a href="/D434P8MH">brown,</a> about 2 minutes more. Repeat with the remaining oil, batter and berries, adjusting the <a href="/XZFHRHHF">heat </a>as necessary to prevent burning.