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 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!)