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Blueberry-Ricotta Pancakes

August/September 2006

Your rating: None Average: 4 (133 votes)

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.



READER'S COMMENT:
"The flavor was amazing, but as one other person commented, they were much heavier than expected. Maybe my boyfriend didn't measure the flour correctly?? I followed the recipe to a T, except used 2 whole eggs instead of only 1 yolked one...

32 Reviews for Blueberry-Ricotta Pancakes

03/23/2014
Anonymous
Small Personal Changes

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.

Easy, Tasty, Healthy
Comments
07/28/2013
Delicious

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.

Easy to make
Comments
06/20/2013
Anonymous
COuld be Better W/O canola

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.

Comments (1)

22 comments

Anonymous wrote 45 weeks 3 days ago

Canola oil is healthy. Where

Canola oil is healthy. Where do you get your information from?!

03/02/2013
Yummy and filling!

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.

Nice texture, good flavour
Comments
02/09/2013
Tasty lemony delights!

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!

Low-Cal Pancakes
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