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°F oven, if desired, while cooking the rest.
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 fat-free 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
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.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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