Blueberry Ricotta Pancakes

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

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Steps

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Whisk whole-wheat flour , all-purpose flour , sugar , baking powder , baking soda and nutmeg in a small bowl.

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Whisk ricotta , egg , egg white , buttermilk , lemon zest and juice in a large bowl until smooth.

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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.

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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.

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Flip the pancakes and cook until golden brown , about 2 minutes more.

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Repeat with the remaining oil , batter and berries , adjusting the heat as necessary to prevent burning.

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Ingredients

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whole wheat pastry flour, all-purpose flour, sugar, baking powder, baking soda, nutmeg, part-skim ricotta cheese, egg, egg white, fat-free buttermilk, lemon zest, lemon juice, canola oil, blueberries