Blueberry-Ricotta Pancakes
INGREDIENTS
•
1/2 cup
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whole-wheat pastry flour
•
1/4 cup
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all-purpose flour, plus 2 tablespoons
•
1 teaspoon
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sugar
•
1 teaspoon
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baking powder
•
1/4 teaspoon
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baking soda
•
1/2 teaspoon
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freshly grated nutmeg
•
3/4 cup
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part-skim ricotta cheese
•
1 large
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egg
•
1 large
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egg white
•
1/2 cup
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nonfat buttermilk
•
1 teaspoon
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lemon zest, freshly grated
•
1 tablespoon
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lemon juice
•
2 teaspoons
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canola oil, divided
•
3/4 cup
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blueberries, fresh or frozen; not thawed
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