Ricotta Pancakes

 

Level: Easy

Total: 40 min

Prep: 10 min

Cook: 30 min

Yield: 4 servings (16 pancakes)

 

Ingredients

 

2 cups water

 

1/3 cup sugar

 

1/3 cup honey

 

1 1/2 teaspoons vanilla extract

 

2 cups pancake and waffle mix (recommended: Krusteaz)

 

1 cup whole milk ricotta cheese

 

2/3 cup frozen blueberries

 

Melted butter

 

Directions

In a small saucepan over medium heat, whisk the sugar and 1/3 cup water until the sugar dissolves, about 5 minutes.

 

Whisk in the honey after adding it. When putting the honey syrup away, don't forget to keep it hot.

 

 

 

2. Using a rubber spatula, transfer the vanilla extract to a large dish and mix it into the remaining 1 2/3 cups of water.

Add the pancake mix and stir until somewhat wet but still lumpy. Whisk the ricotta cheese into the pancake mixture until it is well blended and no lumps remain in the batter.

Add the blueberries and fold them in.

 

3. Increase the griddle's heat to medium. Pour over some melted butter. For each pancake, spoon 1/4 cup of batter onto the griddle, working in batches. Saute till golden brown, three minutes on each side. Serve with the syrup made with honey.

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