Blueberry and RicottaPancakesHeres a uniquely healthy and delicious breakfast, perfect forspecial occasions.Servings: 4Cooking Time: 40 min.Difficulty Level: AverageIngredients:1/2 cup whole wheat pastry flour, 1/4 cup all-purpose flour,1teaspoon granulated sugar, 1 teaspoon baking powder, 1/4teaspoon baking soda, 1/2 teaspoon ground nutmeg, 3/4 cuppart-skim ricotta cheese, 1 egg, 1 egg white, 1/2 cupbuttermilk, 1 teaspoon grated lemon peel, 1 tablespoonfreshly squeezed lemon juice, 2 teaspoon canola oil, 3/4 cupfresh or frozen and not thawed blueberriesFor the Sauce:2 cups fresh or frozen (but not thawed) blueberries, 21/4 cups pure honey, 1 teaspoon grated lemon peel,2 tablespoons freshly squeezed lemon juicePreparation Instructions:Make the sauce by pouring the blueberries, honey, lemon peel, and lemon juice into a medium saucepan overmedium-high heat. Bring to a boil and reduce the heat. Simmer, stirring often, for about 15 minutes, or untilthickened.Preheat a large non-stick skillet over medium heat.In a small mixing bowl, stir together the flours, sugar, baking powder, baking soda, and nutmeg.In a large mixing or batter bowl, stir together the ricotta, egg, egg white, buttermilk, grated lemon peel, and lemonjuice. Add the flour mixture a little at a time until just combined.Brush the skillet with 1/2 teaspoon oil. Pour about 1/4 cup of batter in the skillet for each pancake, sprinklingblueberries on top just after pouring. Cook until bubbles form all over the pancake, then turn and continue cookinguntil golden. Repeat until all the batter is gone.Serve pancakes with warm sauce spooned over them. Gourmandia – For free cooking videos and recipes of more than a thousand dishes.