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Blueberry-Ricotta Pancakes

Source: © EatingWell Magazine
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Rating: 5   Reviews: 3 See Reviews
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Active Time:  40 Minutes
Total Time:  40 Minutes
  4 servings, 2 pancakes each
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.
RECIPE INGREDIENTS
1/2 cup  whole-wheat pastry flour (see Source)
1/4 cup plus 2 tablespoons   all-purpose flour
1 teaspoon  sugar
1 teaspoon  baking powder
1/4 teaspoon  baking soda
1/2 teaspoon  freshly grated nutmeg
3/4 cup  part-skim ricotta cheese
1   large egg
1   large egg white
1/2 cup  nonfat buttermilk (see Tip)
1 teaspoon  freshly grated lemon zest
1 tablespoon  lemon juice
2 teaspoons  canola oil, divided
3/4 cup  fresh or frozen (not thawed) blueberries

Tip: Source: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores.

Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
Blueberry-Ricotta Pancakes Recipe at Cooking.com
DIRECTIONS
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.


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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Stack the Flapjacks: Pancakes
 Blueberry Breakfast
Nutrition Facts per Serving
Yield:   4 servings, 2 pancakes each
Calories: 238
Fat. Total: 8g
Protein: 12g
Carbohydrates, Total: 30g
Fat, Saturated: 3g
Fiber: 3g
Cholesterol: 68mg
Sodium: 334mg
% Cal. from Fat: 30%
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: Laurie Reviewed: 05/23/2010
Quite Good, Actually
You can hardly taste or notice the cheese in the texture of the pancake, which is a good thing since additions to pancake batter can make it runny. In this case the opposite occurred, it was very thick, so you might want to add a little water once you have it mixed up. The cooking time was just right to warm and cook through the fresh blueberries. I don't know how frozen fruit would have done. I made a few substitutions; fresh ground whole wheat instead of pastry flour for instance.
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