Here's a uniquely healthy and delicious breakfast, perfect for special occasions.

1. Blueberry and Ricotta
Pancakes
Here's a uniquely healthy and delicious breakfast, perfect for
special occasions.
Servings: 4
Cooking Time: 40 min.
Difficulty Level: Average
Ingredients:
1/2 cup whole wheat pastry flour, 1/4 cup all-purpose flour,1
teaspoon granulated sugar, 1 teaspoon baking powder, 1/4
teaspoon baking soda, 1/2 teaspoon ground nutmeg, 3/4 cup
part-skim ricotta cheese, 1 egg, 1 egg white, 1/2 cup
buttermilk, 1 teaspoon grated lemon peel, 1 tablespoon
freshly squeezed lemon juice, 2 teaspoon canola oil, 3/4 cup
fresh or frozen and not thawed blueberries
For the Sauce:
2 cups fresh or frozen (but not thawed) blueberries, 2
1/4 cups pure honey, 1 teaspoon grated lemon peel,
2 tablespoons freshly squeezed lemon juice
Preparation Instructions:
Make the sauce by pouring the blueberries, honey, lemon peel, and lemon juice into a medium saucepan over
medium-high heat. Bring to a boil and reduce the heat. Simmer, stirring often, for about 15 minutes, or until
thickened.
Preheat a large non-stick skillet over medium heat.
In a small mixing bowl, stir together the flours, sugar, baking powder, baking soda, and nutmeg.
In a large mixing or batter bowl, stir together the ricotta, egg, egg white, buttermilk, grated lemon peel, and lemon
juice. Add the flour mixture a little at a time until just combined.
Brush the skillet with 1/2 teaspoon oil. Pour about 1/4 cup of batter in the skillet for each pancake, sprinkling
blueberries on top just after pouring. Cook until bubbles form all over the pancake, then turn and continue cooking
until golden. Repeat until all the batter is gone.
Serve pancakes with warm sauce spooned over them.
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