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 degrees F oven, if desired, while cooking the rest.
whole-wheat pastry flour, (see Source)
cup plus 2 tablespoons
freshly grated nutmeg
part-skim ricotta cheese
nonfat buttermilk, (see Tip)
freshly grated lemon zest
canola oil, divided
fresh or frozen (not thawed) blueberries
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.
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.
Tip: No buttermilk? Mix 1 tablespoon lemon juice
into 1 cup milk.
Calories 238, Total Fat 8 g, Saturated Fat 3 g, Monounsaturated Fat 3 g, Cholesterol 68 mg, Sodium 334 mg, Carbohydrate 30 g, Fiber 3 g, Protein 12 g, Potassium 128 mg. Daily Values: Calcium 16%. Exchanges: Starch 2,Medium-Fat Meat 1.
Percent Daily Values are based on a 2,000 calorie diet