Blueberry Ricotta Pancakes |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Serve with Maple Blueberry Syrup Maple-Blueberry Syrup. Ingredients:
1/2 cup all-purpose flour |
1/3 cup whole wheat flour |
1/4 cup sugar |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
2 eggs |
1 cup light ricotta cheese |
3/4 cup low-fat milk |
1 tablespoon grated lemon peel |
1 teaspoon vanilla extract |
1 1/2 cups unsweetened frozen blueberries, partially thawed |
Directions:
1. In a large bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking powder, baking soda and salt.
2. In a medium bowl, whisk eggs until blended. Add ricotta cheese; whisk until smooth. Whisk in milk, lemon peel and vanilla.
3. Make well in center of flour mixture. Add egg mixture; whisk just until dry ingredients are blended. Fold in berries.
4. Heat large nonstick skillet over medium heat until hot, or heat electric pancake griddle to 350. Moisten crumpled paper towel with vegetable oil; lightly oil skillet. Drop batter (1/4 c per pancake) at least 3 inches apart onto skillet. Cook 2-3 minutes or until bottoms are golden brown and small bubbles start to form on tops. Turn; cook an additional 2-3 minutes or until other side is browned. Lightly oil skillet as needed between batches; adjust heat as necessary for browning.
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