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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. serve warm with fresh berries and maple syrup.
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Aluminum-free baking powder — no metallic taste in baked goods
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate
Concentrated strawberry — frosting, ice cream, white chocolate