Blueberry Pancakes

  1/2 Cup Whole Wheat Pastry Flour,             3/4 Cup Fat-Free Ricotta

  -May Use All Purpose Wheat Flour                1 Large Egg

  6 Tbl All Purpose Flour                                 1 Large Egg White

  1 Tsp Sugar                                                   1/2 Cup 1% Milk, (see Tip)

  1 Tsp Baking Powder                                     3/4 Cup fresh or frozen (not

  1/4 Tsp Baking Soda                                     -thawed) blueberries

  1/4 Tsp Cinnamon                                       

  1/4 Tsp Nutmeg                                           

1. 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.   Stir in blueberries.

2.  Spray a large nonstick skillet oil and place over medium heat until hot. Using a generous 1/4 cup of batter for each pancake, pour the batter into the pan 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, adjusting the heat as necessary to prevent burning.