Blueberry-Ricotta Pancakes

Name: Blueberry-Ricotta Pancakes
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 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

Blueberry-Ricotta Pancakes was pinched from <a href="http://www.eatingwell.com/recipes/blueberry_ricotta_pancakes.html" target="_blank">www.eatingwell.com.</a>

"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

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1/2 cup whole-wheat pastry flour (see Source)

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1/4 cup plus 2 tablespoons all-purpose flour

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1 teaspoon sugar

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1 teaspoon baking powder

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1/4 teaspoon baking soda

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1/2 teaspoon freshly grated nutmeg

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3/4 cup part-skim ricotta cheese

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1 large egg

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1 large egg white

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1/2 cup nonfat buttermilk (see Tip)

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1 teaspoon freshly grated lemon zest

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1 tablespoon lemon juice

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2 teaspoons canola oil, divided

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3/4 cup fresh or frozen (not thawed) blueberries

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