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Cook Time:40 minsTotal Time:40 minsServings:4Yield:4 servings, 2 pancakes eachJump to Nutrition Facts
Cook Time:40 minsTotal Time:40 minsServings:4Yield:4 servings, 2 pancakes each
Cook Time:40 mins
Cook Time:
40 mins
Total Time:40 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings, 2 pancakes each
Yield:
4 servings, 2 pancakes each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1/2 cup whole-wheat pastry flour (see Source)1/4 cup plus 2 tablespoons all-purpose flour1teaspoonsugar1teaspoonbaking powder¼teaspoonbaking soda½teaspoonfreshly grated nutmeg¾cuppart-skim ricotta cheese1large egg1large egg white1/2 cup nonfat buttermilk (see Tip)1teaspoonfreshly grated lemon zest1tablespoonlemon juice2teaspoonscanola oil, divided¾cupfresh or frozen (not thawed) blueberries
Cook Mode(Keep screen awake)
Ingredients
1/2 cup whole-wheat pastry flour (see Source)
1/4 cup plus 2 tablespoons all-purpose flour
1teaspoonsugar
1teaspoonbaking powder
¼teaspoonbaking soda
½teaspoonfreshly grated nutmeg
¾cuppart-skim ricotta cheese
1large egg
1large egg white
1/2 cup nonfat buttermilk (see Tip)
1teaspoonfreshly grated lemon zest
1tablespoonlemon juice
2teaspoonscanola oil, divided
¾cupfresh or frozen (not thawed) blueberries
DirectionsWhisk 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.TipsSource: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Sources include King Arthur Flour, (800) 827-6836, www.bakerscatalogue.com, and Bob’s Red Mill, (800) 349-2173, www.bobsredmill.com.Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.Originally appeared: EatingWell Magazine, August/September 2006
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.TipsSource: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Sources include King Arthur Flour, (800) 827-6836, www.bakerscatalogue.com, and Bob’s Red Mill, (800) 349-2173, www.bobsredmill.com.Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
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.
Tips
Source: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Sources include King Arthur Flour, (800) 827-6836, www.bakerscatalogue.com, and Bob’s Red Mill, (800) 349-2173, www.bobsredmill.com.
Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
Originally appeared: EatingWell Magazine, August/September 2006
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Nutrition Facts(per serving)237Calories8gFat30gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
