Blueberry-Ricotta Pancakes Recipe
Blueberry is one of the fruits that my boys love to eat. So when I stumbled this recipe while looking for cheap auto insurance, I make sure I copied it first and stapled here. I will try to cook this in the weeks to come. If you love blueberries, then you will sure like this. I read the procedure and it’s just easy to make. 
Ingredients:
1/2 cup(s) flour, whole-wheat pastry
1/4 cup(s) flour, all-purpose, plus 2 tablespoons
1 teaspoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon nutmeg, fresh, grated
3/4 cup(s) cheese, ricotta, part-skim
1 large egg(s)
1 large egg white(s)
1/2 cup(s) buttermilk, fat-free
1 teaspoon lemon zest, freshly grated
1 tablespoon lemon juice
2 teaspoon canola oil, divided
3/4 cup(s) blueberries, fresh or frozen (not thawed)
Preparation:
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.
2. Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot.
3. Using a generous 1/4 cup of batter for each pancake, pour the batter for 2 pancakes into the pan, sprinkle blueberries on each pancake 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 with the remaining oil, batter and berries, adjusting the heat as necessary to prevent burning.
