Wednesday, July 29, 2009

Blueberry Ricotta Pancakes

I had some extra ricotta on hand and did a search online for some recipes I could use so that the ricotta could be used before it went bad. When I saw this recipe I knew I had to try it. I love breakfast foods! We all really liked these pancakes - even Colton! They were a great first pancake for Colton. It's a very healthy version and the pancake came out light and fresh tasting. You can view the recipe from EatingWell.com here.

BLUEBERRY RICOTTA PANCAKES
  • 1/2 cup whole-wheat pastry flour (use all-purpose if you don't have this on hand)
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon freshly grated nutmeg
  • 1 cup part-skim ricotta cheese
  • 1 large egg
  • 1 large egg white
  • 1/2 cup skim milk
  • 1 teaspoon freshly grated lemon peel
  • 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.

3 comments:

design gal said...

i love your recipies! i need to be a better cook!

Cassie said...

Those sound SO good!

Sweet and Savory said...

a real winner

Sunday morning breakfast.

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