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Blueberry-Ricotta Pancakes

From: EatingWell

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.

Servings: 4 servings, 2 pancakes each
Prep: 40 mins
Total: 40 mins
Rated : 
 by 6 people
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.
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.
Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
Nutrition Facts
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


What do you think? Rate this recipe!
7953176279
lizmom6 wrote:

delish!! I mixed the blueberries in the batter...also local maple syrup AWESOME

6/10/2014 09:39:09 AM Report Abuse
lizmom6 wrote:

Excellant! I mixed the blueberries in with the batter

6/10/2014 09:37:52 AM Report Abuse
mlogar wrote:

You have to go to the source website: EatingWell.com to get the sauce recipe. http://www.eatingwell.com/recipes/chunky_blueberry_sauce.html

12/17/2012 03:22:39 PM Report Abuse
madelinejoy22 wrote:

I want to know the same, the blueberry sauce is why I looked through this whole thing.

4/6/2012 09:08:16 AM Report Abuse
sweeth0nesty1956 wrote:

where is the Chunky Blueberry Sauce recipe?

4/5/2012 10:47:26 AM Report Abuse
viktoriya1968 wrote:

I would like to try this recipe!

3/25/2010 09:01:59 PM Report Abuse

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