Rating: 4.5 stars
16 Ratings
  • 5 star values: 7
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Magazine, August/September 2006

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Recipe Summary

total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Source: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Sources include King Arthur Flour, (800) 827-6836, www.bakerscatalogue.com, and Bob's Red Mill, (800) 349-2173, www.bobsredmill.com.

Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.

Nutrition Facts

2 pancakes
237 calories; protein 11.8g; carbohydrates 29.6g; dietary fiber 2.6g; sugars 5.9g; fat 7.7g; saturated fat 2.9g; cholesterol 61.4mg; vitamin a iu 261.6IU; vitamin c 4.8mg; folate 14.7mcg; calcium 169.2mg; iron 1mg; magnesium 13.7mg; potassium 134.2mg; sodium 321.8mg; thiamin 0.1mg; added sugar 1g.

2 starch, 1 medium-fat meat

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