Blueberry Pancakes with Blueberry Syrup and Sweet Ricotta

I got this waffle recipie from my friend Corby, and modified it a little for pancakes. It is absolutely my favorite pancake I have ever tasted.

In a large bowl mix together:

• 2 eggs, plus 1 egg white
• 1/4 cup melted butter
• 1 1/2 cups milk
• 1/4 cup sugar
• 1 tea vanila

Then add:

• 1 1/2 cups whole wheat flour
• 3/4 cup quick oats
• 2 pinches wheat germ*
• 1 3/4 tea baking powder
• 1/4 tea salt
• 1/2 tea ground nutmeg

Mix all ingredients together. If you refrigerate the batter overnight, then the oats have a chance to soften up a little, but you don't have to. Pour batter onto a hot griddle. After you pour the batter, drop a handful of fresh blueberries (or chocolate chips) onto the batter. Cook until golden and flip. This recipie makes about 15 very filling pancakes. Serve hot with fresh blueberry syrup.

*Wheat germ is found on the cereal aisle of the grocery store. You have to keep it in the fridge after you open it. You can add a few pinches to any baked goods. It will help you get more whole grain and fiber in your diet.

To make the syrup: Put about a cup of blueberries into the blender, and pulse. Pour this into a saucepan and add a heaping teaspoon of sugar, more to taste. Boil the syrup until the blueberries start to break down a little, but not to long, you don't want to boil away the fresh taste of blueberries. When it is hot, turn the heat down to low. (This makes enough syrup for about 6-8 pancakes... which is enough for me and my husband. I keep the extra batter in the fridge, and make fresh syrup when I want them again). You can top your pancakes with syrup and whipped cream, but I like Sweetend Ricotta better. It adds a little zippy flavor.

For Sweetened Ricotta: Mix about 1/2 cup of ricotta cheese with a teaspoon of sugar, and a little vanilla. Put a little dab on top of the pancakes. This is better for you than whipped cream, and it has a lot of protein in it as well.