-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.