1 cup flour
2 teaspoons baking powder
1/4 cup sugar
1/4 teaspoon salt
1 cup reduced-fat milk
2 eggs, beaten
1/2 cup ricotta cheese (see note)
2 cups blueberries, divided (may substitute raspberries or sliced strawberries)
Maple syrup (optional)
Combine flour, baking powder, sugar and salt in a large bowl. Stir well. In a small bowl, whisk together milk, eggs and ricotta cheese. Pour over flour mixture and stir briefly to mix. Do not beat. Stir in 1 cup blueberries.
Lightly grease a griddle (or very large skillet) with oil and heat over medium heat. Drop in pancake batter to form 6 pancakes. Cook pancakes until bubbles form on top and edges turn golden, about 2 minutes. Flip over and cook second sides about 2 minutes or until golden. Remove pancakes and keep warm. Repeat with remaining batter to form 6 more pancakes.
Arrange on 4 serving plates. Top each stack with 1/4 cup blueberries. Serve with maple syrup if desired. Serves 4.
Per serving (with whole-milk ricotta cheese): 325 calories / 7 grams fat / 11.5 grams protein / 48 grams carbohydrates / 230 milligrams cholesterol / 85 milligrams sodium / 2.5 grams dietary fiber
Use either reduced-fat or regular ricotta cheese, which will result in richer-tasting pancakes. For a treat, look for fresh ricotta cheese in some specialty stores