Breakfast is my husband’s favorite meal so I am always looking for new ideas and ways to spruce up our weekend mornings. Last week we made ricotta spinach pasta for dinner and had some cheese left over. There are a lot more uses for ricotta in breakfast foods than I would have ever imagined! One that caught my eye was blueberry ricotta pancakes from Eating Well.
- 3/4 cup plus 2 tablespoons white wheat flour (the original recipe called for a mix of wheat and all purpose)
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon freshly grated nutmeg
- 3/4 cup part-skim ricotta cheese
- 1 large egg
- 1 large egg white
- 1/2 cup nonfat buttermilk (I always make my own, 1/2 cup milk + 1/2 tablespoon lemon juice)
- 1 teaspoon freshly grated lemon zest
- 1 tablespoon lemon juice
- 2 teaspoons canola oil, divided
- 3/4 cup fresh or frozen (not thawed) blueberries
1. I always mix the buttermilk first so it has time to sit (unless you have buttermilk). Mix 1/2 cup milk with 1/2 tablespoon of lemon juice and let it sit.
2. Whisk the dry ingredients together (flour, sugar, baking powder, baking soda, freshly grated nutmeg). Freshly grated nutmeg makes a big difference in the flavor, but pre-grated is OK too.
3. Whisk the wet ingredients together (ricotta, egg, egg white, buttermilk, lemon zest, and lemon juice.) The ricotta will cause it to look a little chunky at this point, try to get it as smooth as possible.
4. Stir the dry ingredients in with the wet ingredients until smooth. Brush a cast iron skillet with oil and place over medium heat until hot.
5. Use 1/4 cup of batter for each pancake, sprinkle frozen blueberries on top of batter once it is on the skillet. This makes it easier to have an even amount of berries in each serving. Cook about 2 minutes per side, this is important so they are cooked all the way through. Brush the pan with a light coat of oil between batches to avoid sticking. I always keep the cooked ones in the oven so they do not get soggy or cold. (Plus that helps keep my husband from eating too many before breakfast!)
6. Serve with remaining blueberries and enjoy!
We really liked this easy breakfast. They had a lot of flavor and were lighter than typical pancakes. These will defiantly be a breakfast go-to when we have leftover ricotta in the future. It is always fun to see what you can come up with when you don’t need all of something for a recipe. We are excited to try some 4 ingredient cookies this week with some past due bananas!