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Blueberry-Ricotta Pancakes

Blueberry-Ricotta Pancakes

Nutrition Facts
  • cal. (kcal) 238
Blueberry-Ricotta Pancakes
  • Makes: 12 servings
  • Prep: 40 mins
  • Start to Finish: 40 mins
  • Carb Grams Per Serving: 30

Ingredients

  • 1/2 cup whole-wheat pastry flour, (see Source)
  • 1/4 cup plus 2 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, (see Tip)
  • 1 teaspoon freshly grated lemon zest
  • 1 tablespoon lemon juice
  • 2 teaspoons canola oil, divided
  • 3/4 cup fresh or frozen (not thawed) blueberries

Directions

  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.
  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.
  3. Tips: Source: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Sources include King Arthur Flour, (800) 827-6836, www.bakerscatalogue.com, and Bob's Red Mill, (800) 349-2173, www.bobsredmill.com.
  4. Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.

Nutrition Information

Servings Per Recipe: 12
PER SERVING: 238 cal., 8 g total fat (3 g sat. fat), 68 mg chol., 334 mg sodium, 30 g carb. (3 g fiber), 12 g pro.

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