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Nutrition Facts
Serving Size 1 (129g) Recipe makes 4 servings The following items or measurements are not included below: fat-free buttermilk
Calories 222
Calories from Fat 69		(31%)
Amount Per Serving		%DV
	Total Fat 7.8g	11%
	Saturated Fat 3.0g	14%
	Monounsaturated Fat 2.9g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 67mg		22%
Sodium 259mg		10%
Potassium 188mg		5%
Total Carbohydrate 28.1g		9%
	Dietary Fiber 2.9g	11%
	Sugars 4.3g
Protein 11.2g		22%
detailed view... how is this calculated?

Blueberry-Ricotta Pancakes

Recipe #243466 | 20 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: MsSally
Jul 31, 2007

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

SERVES 4 (change servings and units)

Ingredients

1/2 cup whole wheat pastry flour
1/4 cup all-purpose flour
2 tablespoons all-purpose flour
1 teaspoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon nutmeg
3/4 cup part-skim ricotta cheese
1 large egg
1 large egg white
1/2 cup fat-free buttermilk
1 teaspoon lemon zest
1 tablespoon lemon juice
2 teaspoons canola oil
3/4 cup 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.

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Featured Reviews for This Recipe

From: Sydney Mike

On Jul 9, 2009

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!]

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From: Lainey6605

On Oct 24, 2007

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!

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From: ~Nimz~

On Sep 2, 2007

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

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From: KITTENCAL

On Aug 29, 2007

I did some changes to this recipe, I used 2 whole eggs and reduced the ricotta to 1/2 cup, I omitted the lemon zest and increase the berries to 1 cup, my DH enjoyed these pancakes, thanks for sharing McSally!...Kitten