Even after I froze enough for winter I still had about 7 pounds of freshly-picked blueberries in my kitchen. What can I say? I get a little carried away in August. These pancakes were my favorite of all the recipes I tried, and a hit at my house last weekend. Definitely take the time to make the blueberry sauce – and serve the pancakes with cottage cheese or even vanilla ice cream if you’re feeling decadent. Recipe is courtesy of Eating Well Magazine.

1/2 cup whole-wheat pastry flour
1/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
3/4 cup part-skim ricotta cheese
1 large egg
1 large egg white
1/2 cup nonfat buttermilk (I used regular milk since I had none)
1 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
2 teaspoons canola oil, divided
3/4 cup fresh or frozen (not thawed) blueberries

Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl. Whisk ricotta, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth. Stir the dry ingredients into the wet ingredients until just combined.

Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Using a generous 1/4 cup of batter for each pancake, pour the batter for 2 pancakes into the pan, sprinkle blueberries on each pancake and cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, about 2 minutes more. Repeat with the remaining oil, batter and berries, adjusting the heat as necessary to prevent burning.
Serves 4, two pancakes each.

To Make Chunky Blueberry Sauce:

2 cups fresh or frozen (not thawed) blueberries
1/4 cup honey
1 teaspoon freshly grated lemon zest
2 tablespoons lemon juice

Stir blueberries, honey, lemon zest and juice in a medium saucepan. Bring to a boil; reduce heat to maintain a simmer and cook, stirring occasionally, until thickened, about 15 minutes. Let cool for 10 minutes; serve warm.