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Blueberry-ricotta Pancakes Recipe

Ingredients

How to make it

  • 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.
  • NUTRITION INFORMATION: Per serving: 238 calories; 8 g fat (3 g sat, 3 g mono); 68 mg cholesterol; 30 g carbohydrate; 12 g protein; 3 g fiber; 334 mg sodium; 128 mg potassium.
  • Nutrition bonus: Selenium (24% daily value), Calcium (16% dv).
  • Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.

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jones2888 Columbus, OH

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