Blueberry-Ricotta Pancakes

Serve these light pancakes with our Chunky Blueberry Sauce, maple syrup or honey. Sprinkling the berries on top of the cooking pancakes ensures even distribution. Keep finished pancakes warm in a 200°F oven, if desired, while cooking the rest. RECIPE INGREDIENTS 1/2 cup  whole-wheat pastry flour (see Source) 1/4 cup plus 2 tablespoons   all-purpose flour 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 (see Tip) 1 teaspoon  freshly grated lemon zest 1 tablespoon  lemon juice 2 teaspoons  canola oil, divided 3/4 cup  fresh or frozen (not thawed) blueberries Tip: Source: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.

DIRECTIONS 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. Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. 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.