Serve these light pancakes with our 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.
Yield: 4 Servings Ready in 40 minutes
7 people trying soon
Verified by gailwhitman
|1/2 cupwhole-wheat pastry flour; (see Notes)|
|1/4 cupplus 2 tablespoons all-purpose flour|
|1 teaspoonbaking powder|
|1/4 teaspoonbaking soda|
|1/2 teaspoonfreshly grated nutmeg|
|3/4 cuppart-skim ricotta cheese|
|1 largeegg white|
|1/2 cupnonfat buttermilk; (see Notes) plus more to get right consistency|
|1 teaspoonfreshly grated lemon zest|
|1 tablespoonLemon juice|
|2 teaspoonscanola oil; divided|
|3/4 cupfresh or frozen; (not thawed) blueberries|
Blueberry-Ricotta Pancakes Preparation
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 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.
Tip: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores.
Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
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