Lemony Blueberry Ricotta Pancakes

[TrudieC]

1.5 cups all purpose white flour
1 tbsp. granulated sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 cup low fat ricotta cheese
1 egg
1.5 cups 1% or skim milk
.25 melted butter or margarine
2 tsp. grated lemon rind
1 cup wild or cultivated blueberries (fresh or frozen)

In a large bowl whisk together flour, sugar, baking powder and salt.  

In a separate bowl whisk together ricotta, egg, milk, butter and lemon rind.  Pour over dry ingredients, stirring just until moistened.  Fold in blueberries.

Brush large nonstick skillet with vegetable oil (or spray with Pam), heat over medium heat...  Using 1/4 cup batter per pancake pour batter, spreading to form 5 inch circle.  Cook until bubbles break on top but do not fill in, about 1.5 minutes.  Turn and cook until bottom is golden, 1 to 2 minutes.  Serve with a berry compote or 1 tbsp. maple syrup.

Nutrition Facts
Serving: serving
Amount: 1
Calories 305.30.% Daily Value*.Total Fat 9.50g
Saturated Fat 3.10g
Monounsaturated fat 3.50g
Cholesterol 59.80mg
Total Carbohydrate 43.50g
Dietary Fiber 1.10g
Sugars 9.10g
Protein 11.60g

[msniki412]

Yummm!!!!! Thanks for sharing! I will be for sure to try these out. I think I might skip the lemon part though or try out different varations of it.

:-)

[gracefromHHP]

wait - 305 calories per pancake? omg - that's without butter and syrup too eh?  This is why I avoid looking at calories on packaging....lol.

grace

[TrudieC]

These pancakes are about 3" round.  One serving is 3 pancakes.  Any butter or syrup is extra.