Blueberry-Ricotta Pancakes

Ricotta cheese adds a subtle creaminess to these delicate lemony-blueberry pancakes. Serve them with warm Blueberry Syrup or top them with sliced bananas and a dollop of yogurt.

cup all-purpose flour 1/3 cup whole wheat flour 1/4 cup sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2 eggs 1 cup light ricotta cheese 3/4 cup low-fat milk 1 tablespoon grated lemon peel 1 teaspoon vanilla extract 1 1/2 cups unsweetened frozen blueberries, partially thawed*

In large bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking powder, baking soda and salt.

In medium bowl, whisk eggs until blended. Add ricotta cheese; whisk until smooth. Whisk in milk, lemon peel and vanilla.

Make well in center of flour mixture. Add egg mixture; whisk just until dry ingredients are blended. Fold in blueberries.

Heat large nonstick skillet over medium heat until hot, or heat electric pancake griddle to 350°F. Moisten crumpled paper towel with vegetable oil; lightly oil skillet. Drop batter (1/4 cup per pancake) at least 3 inches apart onto skillet. Cook 2 to 3 minutes or until bottoms are golden brown and small bubbles start to form on tops. Turn; cook an additional 2 to 3 minutes or until other side is browned. Lightly oil skillet between batches; adjust heat as necessary for even browning.

TIP *When making pancakes, it’s a good idea to partially thaw the berries to ensure even cooking. Spread frozen blueberries in single layer on plate; microwave on defrost 90 seconds, or cover and refrigerate 30 to 60 minutes.

pancakes PER PANCAKE : 85 calories, 2 g total fat (1 g saturated fat), 4 g protein, 12.5 g carbohydrate, 30 mg cholesterol, 120 mg sodium, 1 g fiber