| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- Olive oil, for the pan
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1 teaspoon baking powder
- 1 tablespoon sugar
- 3 large eggs
- 1 cup reduced-fat milk
- 1/2 cup ricotta cheese
- 1 cup fresh blueberries
- 1/2 cup reduced-fat plain Greek yogurt
- 1/2 cup ricotta cheese
- Grated zest and juice of 2 small lemons
- 1 cup fresh blueberries
- 1 tablespoon water
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon sugar
Instructions
- Make the pancakes: Lightly coat a large heavy nonstick skillet with olive oil and preheat over medium heat. Whisk the flour, cornmeal, baking powder and sugar in a large bowl. In a separate bowl, whisk the eggs until light and fluffy. Add the milk and ricotta, whisking until smooth. Make a well in the center of the dry ingredients, then pour in the egg mixture, stirring until combined and the batter is mostly smooth with some lumps.
- Spoon 1/4 cupfuls of batter into the pan, then arrange 4 or 5 blueberries on top of each. Cook until bubbles appear on the surface and pop, about 2 minutes. Using a spatula, carefully flip the pancakes and cook until the other side is golden, about 2 more minutes. Transfer to a plate and cover with a towel to keep warm. Repeat with the remaining batter.
- Make the yogurt topping: Place the yogurt, ricotta and lemon zest and juice in a small bowl. Mix to combine.
- Meanwhile, make the compote: Combine the blueberries, water, lemon juice and sugar in a small saucepan. Bring to a simmer over low heat and cook until the berries soften and the juices thicken slightly, about 5 minutes.
- Stack the pancakes on plates. Top with the yogurt mixture and blueberry compote.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 505 |
| Total Fat | 19 g |
| Saturated Fat | 8 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 4 g |
| Sugar | 17 g |
| Protein | 20 g |
| Cholesterol | 180 mg |
| Sodium | 261 mg |