Blueberry Ricotta Pancakes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1/2 cup all-purpose flour
• 1/3 cup whole wheat flour
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs
• 1 cup light ricotta cheese
• 3/4 cup low-fat milk
• 1 tablespoon grated lemon peel
• 1 teaspoon vanilla extract
• 1 1/2 cups unsweetened frozen blueberries, partially thawed

Recipe

• 1 in a large bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking powder, baking soda and salt.
• 2 in a medium bowl, whisk eggs until blended. add ricotta cheese; whisk until smooth. whisk in milk, lemon peel and vanilla.
• 3 make well in center of flour mixture. add egg mixture; whisk just until dry ingredients are blended. fold in berries.
• 4 heat large nonstick skillet over medium heat until hot, or heat electric pancake griddle to 350. moisten crumpled paper towel with vegetable oil; lightly oil skillet. drop batter (1/4 c per pancake) at least 3 inches apart onto skillet. cook 2-3 minutes or until bottoms are golden brown and small bubbles start to form on tops. turn; cook an additional 2-3 minutes or until other side is browned. lightly oil skillet as needed between batches; adjust heat as necessary for browning.