Good Sunday Morning Breakfast! Blueberry Ricotta Pancakes
Blueberry Pancakes are always an option and a healthy one too! You can create them from the recipe below or your own basic pancake recipe, or from a baking mix of choice adjusting the ingredients to include the ricotta cheese and lemon zest.
Blueberry Ricotta Pancakes
INGREDIENTS •1/2 cup whole-wheat pastry flour, •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
STEPS •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.*
SERVE: Stack pancakes, drizzle with maple or blueberry syrup, sprinkle fresh blueberries over top, sprinkle powdered sugar on top and a dollop of whipped cream if you want a really decadent breakfast dessert.
*Original recipe, photo from Pinterest; recipe updated to add topping.