Blueberry Ricotta Pancakes

Blueberries rank the highest of any fruit for antioxidants, and are an excellent source of fiber and vitamin C.

Ingredients:
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)
Vegetable oil
Maple syrup (optional)

Directions:
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.