Lemon Ricotta Blueberry Pancakes
User Reviews
5.0
6 reviews
Excellent
Lemon Ricotta Blueberry Pancakes
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My Lemon Ricotta Blueberry Pancakes are light and fluffy with a bright, lemony flavor.
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Ingredients
- ¾ cup white whole wheat flour (or whole wheat pastry flour)
- ¾ cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 eggs, yolks and whites separated
- 1 ¼ cups low fat buttermilk
- 2 tablespoons sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- ½ cup part skim ricotta cheese
- 1 package (6 ounces or 1 ¼ cups) blueberries
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Instructions
- Whisk both types of flour, baking soda and salt together in a small bowl.
- Whisk the egg yolks, buttermilk, sugar, lemon juice, zest and ricotta cheese together in a large bowl.
- Place the egg whites in the bowl of a stand mixer and beat them until soft peaks form. Alternatively, you can use a hand held mixer and a clean bowl to beat the egg whites.
- Stir the dry ingredients into the bowl with the wet ingredients until just combined (do not over mix). Gently fold the egg whites into the batter until they are incorporated. The batter will be thick.
- Heat a large nonstick pan or griddle over medium heat and coat with cooking spray. Using a ¼ cup measure, spoon the batter into the pan in batches. Scatter some blueberries on each pancake.
- Cook until the pancakes start to bubble around the edges and get lightly browned, 2-3 minutes. Flip the pancakes over and cook until golden brown on the other side, 2-3 minutes more. Remove from heat and serve immediately. Alternatively, you may place the pancakes on a baking sheet in the oven at 200 degrees to keep them warm until all of them are cooked. Serve pancakes alone or with maple syrup, if desired. Garnish with remaining blueberries and lemon zest.
Nutrition Information
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Serving
2 pancakes
Calories
204kcal
(10%)
Carbohydrates
35g
(12%)
Protein
9g
(18%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
49mg
(16%)
Sodium
492mg
(21%)
Potassium
178mg
(5%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
178IU
(4%)
Vitamin C
6mg
(7%)
Calcium
136mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6(Makes 12 pancakes)
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Serving | 2 pancakes | |
| Calories | 204kcal | 10% |
| Carbohydrates | 35g | 12% |
| Protein | 9g | 18% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 49mg | 16% |
| Sodium | 492mg | 21% |
| Potassium | 178mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 178IU | 4% |
| Vitamin C | 6mg | 7% |
| Calcium | 136mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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