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Ingredients: 163/625 Pound(s) flour 417/10000 Ounce(s) salt 1/2 Ounce(s) honey 3/16 Quart(s) buttermilk 27/5000 Pound(s) baking soda 1/8 Ounce(s) baking powder 1/4 Cup(s) syrup, maple 163/1250 Ounce(s) orange peal (zest) 1/12 Ounce(s) cooking spray, canola oil 2 egg whites 326/625 Pound(s) blueberries, frozen 148/227 Pound(s) cheese, ricotta, low-fat Directions: 1. Combine the blueberries and mapl syrup in a small saucepan. Cook over medium heat until the berries begin to pop. Keep warm for serving. 2. In a medium bowl, stift together the flour, baking soda, baking powder, and salt. 3. In another bowl, mix together the ricotta, buttermilk, honey and orange zest. 4. Fold the flour mixture into the ricotta mixture until just combined. 5. In a clean mixing bowl, beat the egg whites to soft peaks with the wish attachment of an electric mixer. Gently fold into the batter. 6. Heat a nonstick griddle over medium-low heat and lightly spray once with cooking spray. 7. Spoon 1/3 cup of batter per pancake onto the hot griddle. When the pancakes are covered with bubbles and the edges are golden brown, about 1 1/2 minutes, flip the pancakes. 8. Cook for another 30 to 45 seconds or until gold brown. 9. Place 2 pancakes on each plate and serve with the blueberry sauce. Comments: 258 cal, 4g fat, 41g carb, 2g sat fat, 2g fiber
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