Blueberry-Ricotta Pancakes

Submitted by MsSally

"Also from MSN saved here for safekeeping. I like the idea of ricotta in the pancakes. Seems interesting."

 

• Ready In: 20mins
• Ingredients: 15
• Serves: 4

ingredients

• 118.29 ml whole wheat pastry flour
• 59.14 ml all-purpose flour
• 29.58 ml all-purpose flour
• 4.92 ml sugar
• 4.92 ml baking powder
• 1.23 ml baking soda
• 2.46 ml nutmeg
• 177.44 ml part-skim ricotta cheese
• 1 large egg
• 1 large egg white
• 118.29 ml fat-free buttermilk
• 4.92 ml lemon zest
• 14.79 ml lemon juice
• 9.85 ml canola oil
• 177.44 ml blueberries (fresh or frozen-unthawed)

directions

1. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl.
2. Whisk ricotta, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth.
3. Stir the dry ingredients into the wet ingredients until just combined.
4. 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.
5. 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.

Reviews

[Maito]

These have a nice texture and are super fluffy. Don't forget to reoil the griddle each time, I think the pastry flour makes them a little more likely to stick. One recipe might serve 2 people if you are light eaters, I would make 1.5 recipes for 2 to be safe. These are worth trying.

 

[Sydney Mike]

We really enjoyed the combo of blueberries & ricotta ALONG WITH the lemon flavor ~ Made for a very satisfying breakfast! Served them with a choice of either pure maple syrup or a homemade blueberry preserve, & we both much preferred the latter! Thanks for helping out with some great pancakes! [Tagged, made & reviewed in the current Comfort Cafe as part of my theme Breakfast at Tiffanys!]

 

[patti k.]

Very nice! The ricotta gives these a substantial but smooth texture and the taste goes well with the blueberries. Great with maple syrup. I doubled the recipe for 4 people and had only 1 pancake left over. Thanks for posting!

 

[CookingONTheSide]

I loved these pancakes. They have such different ingredients than the regular pancakes I make, but they are delicious nonetheless. I did double the recipe as suggested by Nimz. Thanks for sharing!

 

[Nimz_]

Loved these pancakes. Made as instructed and had barely enough for the 2 of us, which is fine, but if you want servings for 4 I would double this. The flavor and texture were all there for me. Thanks