CATEGORIES
Pancakes

Ricotta Pancakes with Blueberry

Prep:
20 m
Cook:
20 m
Ready in:
40 m
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An irresistible combination of berries, cheese, and pancakes will leave no one indifferent!
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INGREDIENTS
Servings: 4
Whole-wheat pastry flour
½ cup
All-purpose flour
¼ cup (plus 2 tbps.)
Sugar
1 tsp.
Baking powder
1 tsp.
Baking soda
¼ tsp.
Nutmeg
½ tsp., freshly grated
Ricotta cheese
¾ cup, part-skim
Egg
1, large
Egg white
1, large
Buttermilk
½ cup, nonfat
Lemon zest
1 tsp., freshly grated
Lemon juice
1 tbsp.
Canola oil
2 tsp., divided
Blueberries
¾ cup, fresh or frozen
DIRECTIONS
  1. Whisk the first six ingredients (from whole-wheat flour to nutmeg) in a small bowl.
  2. Whisk the next six ingredients (from ricotta to lemon juice) in a large bowl until smooth.
  3. Add dry ingredients to the wet ingredients and stir until well combined.
  4. Prepare a large non-stick skillet and brush it with ½ tsp. oil. Heat it over a medium heat until hot.
  5. Using about ¼ batter for every pancake, pour the batter needed for 2 pancakes in the pan.
  6. Add some blueberries to each pancake and cook for 2 minutes or until the edges are dry and bubbles start forming.
  7. Repeat the process with the rest of the batter and berries.
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