I was sifting through my proteins (eggs and lamb) and wondering what to concoct for lunch that would satiate my hunger pangs following a wicked run.
I decided I wanted pancakes, but I didn't want to negate all that good work I had done on the trails, so I sifted through some of my favorite magazines to find a good healthy alternative.
I finally landed on this one because I had a half-tub of low fat ricotta cheese from a failed attempt at stuffed squash blossoms... The original recipe had blueberries, which would have been AWESOME in this recipe. It would have added some sweetness. But instead, I topped them with a dollop of cherry pie filling. It didn't disappoint.
Recipe adapted from Fitness Magazine.
1/2 cup whole-wheat flour
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 low fat ricotta cheese
1 large egg
1 large egg white
1/2 cup nonfat buttermilk, (see Tip)
1 tablespoon lemon juice
2 teaspoons canola oil, divided
1. 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.
2. 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.
Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk. (I do this all the time)
They were incredibly fluffy and moist and they were just sweet enough with these cherries on top.
I couldn't even tell that I had used 1/2 wheat flour. Sometimes wheat pancakes are flat and gummy, but these were perfect! I even have some leftovers for a late-night snack.