Blueberry-Ricotta Hotcakes

from Eating Well Magazine
via Katherine Koelsch Kriken

serves 4 (2 hotcakes each)

½ cup whole-wheat pastry flour

¼ cup plus 2 tablespoons all-purpose flour

1 teaspoon sugar

1 teaspoon baking powder

½ teaspoon freshly grated nutmeg

¾ cup ricotta cheese

1 large egg

1 large egg white

½ cup buttermilk

1 teaspoon freshly grated lemon zest

1 tablespoon lemon juice

2 teaspoons canola oil, divided

¾ cups fresh or frozen (not thawed) blueberries

                                       

Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in 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 large nonstick skillet or griddle with ½ tsp. oil and place over medium heat until hot.  Using generous ¼ cup of batter for each hotcake, pour batter into pan or onto griddle, sprinkle blueberries on each hotcake and cook until edges are dry and bubbles begin to form, about 2 minutes.  Flip hotcakes and cook until golden brown, about 2 minutes more.  Repeat with remaining oil, batter and berries, adjusting heat as necessary to prevent burning. 

If you don’t have buttermilk, mix 1 tablespoon of lemon juice into 1 cup milk. If calorie or fat are concerns, non-fat dairy ingredients can be substituted.