Blueberry-Ricotta Pancakes

Blueberry-Ricotta Pancakes (Adapted from Eating Well)

1/2 cup whole-wheat pastry flour
6 tablespoons all-purpose flour
1 teaspoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
3/4 cup ricotta cheese
1 large egg
1 large egg white
1/2 cup buttermilk
1 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
4 teaspoons canola oil, divided
3/4 cup blueberries

In a medium bowl, whisk together flours, sugar, baking powder, baking soda and nutmeg.

In a large bowl, whisk together ricotta, egg, egg white, buttermilk, lemon zest and juice. Gently mix the dry ingredients into the wet just until combined.

Heat a large skillet over medium and brush with 1 teaspoon oil. Making 2 pancakes at a time, scoop out about 1/4 cup batter per pancake and pour into the hot pan. Sprinkle some blueberries on each pancake and cook until the edges are dry and bubbles begin to form. Flip the pancakes and cook until golden brown, about 2 minutes. Repeat with the remaining oil, batter and berries.

Served with Chunky Blueberry Sauce

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