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.