Ricotta Pancakes with Warm Blueberry Sauce

These were a tasty treat this morning. Luckily I had everything on hand, or I probably wouldn't have made them!

For the Pancakes:

1/2 cup pastry flour 

1/4 cup all purpose flour + 2T (I used whole wheat flour here)

1 tsp baking powder

1/4 t baking soda

1 t sugar

1/2t nutmeg

1 whole egg

1 egg white

1/2 cup buttermilk (or add a teaspoon of vinegar to 1/2 cup skim milk)

3/4 cup reduced fat ricotta cheese

1 t lemon zest

2 t oil

For the Sauce:

1 cup fresh or frozen, unthawed, blueberries

2 T honey

1 T lemon juice

First start the sauce by combining all ingredients into a small saucepan. Bring to a boil, then reduce heat and simmer 15 minutes. Remove from heat and let cook about 10 minutes before serving.

Whisk your dry ingredients together in a small bowl

Whisk the wet ingredients together in a larger bowl.

Combine wet with dry and stir just until combined

Make your pancakes. Optional: sprinkle fresh or frozen berries on pancakes ONCE IN THE PAN. I didn't do this, but if you omit the sauce, you'll want the blueberries IN your pancakes :)

Serve them up :) Enjoy!

(You can also add some syrup, Nick did!)