Birthday Breakfast of Blueberry Ricotta Pancakes

Good morning, as you can probably tell by the title, today is my birthday.  How better to start an awesome day then with delicious blueberry ricotta pancakes. These pancakes are not your typical pancakes that you are used to eating in the morning.  The batter is much more thick than what you are usually used to, they rise a little and are very fluffy. 
Growing up I used to help my mom make pancakes and she always told me the way you know when pancakes are ready to flip is when they get bubbly, these pancakes are different.  I did not see any bubbles when cooking these , they were so thick that they didn't have a chance to bubble.

These pancakes are so tasty and have a little zip that I am not used to because they have lemon juice and nutmeg in them.

Ingredients:

1/2 Cup Whole-Wheat Pastry Flour

1/4 Cup  plus 2 TBSP. All Purpose Flour

1 tsp. Sugar

1 tsp. Baking Powder

1/4 tsp. Baking Soda

1/2 tsp. Freshly Grated Nutmeg

3/4 Cup Ricotta Cheese

1 Large Egg

1 Large Egg White

1/2 Cup Non-Fat Buttermilk

1 tsp. Fresh Lemon Zest

1 TBSP. Lemon Juice

2 tsp. Canola Oil

3/4 Cup Fresh or Frozen (not thawed) Blueberries

Directions:

Whisk the pastry flour, AP flour, sugar, baking powder, baking soda and nutmeg in a small bowl.  Whisk cheese, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth.  Stir in the dry ingredients until just combined.

Put a little canola oil in a skillet over medium heat until hot.  Drop about 1/4 Cup of batter onto skillet, sprinkle blueberries on each pancake and cook until edges are dry and bubbles begin to form.  Flip the pancake and cook until golden brown.

 http://www.cooking.com/Recipes-and-More/recipes/Blueberry-Ricotta-Pancakes-recipe-10271.aspx?_mid=1103758&_rid=1103758.27400.828563&ref=http%253a%252f%252fnews%252eemail%252dcooking%252ecom%252ftrack%253ftype%253dclick%2526enid%253dzwfzptembwfpbgluz2lkptexmdm3ntgmbwvzc2fnzwlkptixnzcxoczkyxrhymfzzwlkpti3ndawjnnlcmlhbd0xnjc4mte4oczlbwfpbglkpw5py29szxdvb3r0b25aewfob28uy29tjnvzzxjpzd0xxzgyodu2myz0yxjnzxrpzd0mzmw9jmv4dhjhpu11bhrpdmfyawf0zulkpsymjg%253d%253d%2526%2526%25262012%2526%2526%2526http%253a%252f%252fwww%252ecooking%252ecom%252faff%252fa%252easp%253fa%253dcknwfhne01700aa%2526s%253ds0054604705s%2526%255fmid%253d1103758%2526%255frid%253d1103758%252e27400%252e828563#axzz1mYkdzIPH

Tips:  So I did not have fresh nutmeg, but I did have ground nutmeg so I used about 1/4 tsp instead of the 1/2 tsp. fresh grated nutmeg that was called for.  I also had a tough time finding pastry flour, so I did some research and found an idea to mix half cake flour and half whole wheat flour to make the consistency of pastry flour, so that is what I did.   I was nervous because then I have a whole lot of whole wheat flour and cake flour sitting around my kitchen.  Luckily the hubby and I both loved these pancakes so I will make them more often .  Also final tip, I added a little more ricotta cheese in the pancakes when I added the blueberries, this takes a little sweetness out of pancakes.

Serve with Maple syrup and ENJOY!