Blueberry-Ricotta Pancakes

Blueberry – RicottaPancakes are a perfect cross between cheesecake and pancake! This mouth-watering unique dish can be perfect for breakfast or as a snack. Plus it's low in Calorie, Sodium and Saturated Fat,  making it okay to indulge.

Try the recipe now, thank us later!

http://www.webmd.com/food-recipes/blue-ricotta-pancakes?ecd_soc_fb_092612-am_recipe_nationalpancakeday

 

·  ½  cup Whole-wheat pastry flour

·  ¼  Cup All-purpose flour, plus 2 tablespoons

·  1 Teaspoon sugar

·  1 Teaspoon baking powder

·  ¼ Teaspoon baking soda

·  ½  Teaspoon freshly grated nutmeg

·  ¾  Cup partly-skim ricotta cheese

·  1 Large egg

·  1 Large egg white

·  ½ Cup non-fat buttermilk

·  1 Teaspoon lemon zest, freshly grated

·  1 Tablespoon lemon juice

·  2 Teaspoons canola oil, divided

·  ¾  Cup of blueberries, fresh or frozen

1.     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.

2.     Brush a large non-stick 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.

 

Source: WebMD