Blueberry-Ricotta Pancakes |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Also from MSN saved here for safekeeping. I like the idea of ricotta in the pancakes. Seems interesting. Ingredients:
1/2 cup whole wheat pastry flour |
1/4 cup all-purpose flour |
2 tablespoons all-purpose flour |
1 teaspoon sugar |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/2 teaspoon nutmeg |
3/4 cup part-skim ricotta cheese |
1 large egg |
1 large egg white |
1/2 cup fat-free buttermilk |
1 teaspoon lemon zest |
1 tablespoon lemon juice |
2 teaspoons canola oil |
3/4 cup blueberries (fresh or frozen-unthawed) |
Directions:
1. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl.
2. Whisk ricotta, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth.
3. Stir the dry ingredients into the wet ingredients until just combined.
4. 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.
5. 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.
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