I believe the use of 1 whole egg, 1 egg white, and whole wheat pastry (not regular) flour are important. Still, comments about heaviness prompted me to reduce the ricotta to 1/2C plus 2T and add 2T extra milk. I skipped the nutmeg (just don't like it), added a pinch of salt, and scattered 8 to 10 blueberries on each pancake after they went into the pan. This yielded quite fluffy and tasty pancakes.
From EatingWell: August/September 2006
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.
32 Reviews for Blueberry-Ricotta Pancakes
I really love and enjoy these light pancakes. The recipe is very easy to follow, and I use the whole wheat flour for the whole recipe and the flavor and texture were perfect.
I am surprised you recommend canola oil. I dont even keep that in teh pantry anymore, I dont think it is healthy at all. I plan to use grapseed oil or even coconut oil instead.
I like the hint of lemon and the texture of these pancakes. They're quite filling and two pancakes was enough. I'm not a big fan of nutmeg so when I saw that it called for a whole teaspoon I adjusted to add 1/8 of a teaspoon and the flavor still came through. It would have been overpowering for sure if I had added the recommended amount.
These are tasty lower calorie pancakes. The taste of the lemon really comes through. For the calories, this is what you need to meet that pancake fix. The texture is different - almost cheesecake like from the ricotta. Its different. They still needed a little maple syrup though to cover the wheat flour taste.... Overall, I'd make these again!