Search Recipes

Blueberry-Ricotta Pancakes



Blueberry-Ricotta Pancakes
Number of Servings: 4 Total Preparation Time: 45 minutes
Actual Cooking Time: less than 15 minutes Source: EatingWell
Food Groups: Dairy, Fruits, Grains
Meal Type: Breakfast & Brunch
Nutrition Content: Good Source of Calcium
Origin: American
Special Features: Quick to Prepare (under 30 minutes)

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.

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 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

Preparation:

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.


Nutrient Information
Calories: 238
Total Fat: 8 g
Saturated Fat: 3 g
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 334 mg
Carbohydrates: 30 g
Protein: 12 g
Fiber: 3 g
Vitamin A:
Vitamin C:
Calcium: 160 mg
Iron:

Cook's Notes:

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.