Lemon-Blueberry Ricotta Pancakes
4 cups whole wheat flour, or 1/2 white and 1/2 wheat
6 Tb sugar or 4 Tb xagave
3 tsp baking soda
1 tsp salt
1 1/2 tsp baking soda
4 eggs (2 separated)
4 Tbs oil
3 cups buttermilk
1 Tb lemon zest
1 tsp vanilla
1 1/2 cups ricotta cheese
Blueberries; or my favorite: huckleberries
Mix together the dry ingredients. In a separate bowl, combine 2 eggs and 2 egg yolks, oil, buttermilk, lemon zest and vanilla. Add the dry ingredients and mix just until combined. Gently stir in the ricotta cheese. In a small bowl, beat the 2 egg whites until soft peaks form. Fold into the batter just until incorporated. Let sit for 15 min. Cook on hot griddle, add berries as desired.
These were great with a more mild syrup so you could get all the different flavors. I used a honey syrup. 1/3 cup water, 1/3 cup sugar, 1/3 cup honey, Heat water and sugar over med heat until sugar dissolves. Stir in the honey, set aside and keep warm.