Easy Ricotta Blueberry Pancakes |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Hello pancake mix! This recipe is courtesy of & Giada De Laurentiis. She recommends serving these with honey sauce (recipe included below) -however I always serve them with homemade blueberry syrup instead. Ingredients:
1 2/3 cups water |
2 cups complete pancake and waffle mix (recommended krusteaz) |
1 cup ricotta cheese (whole milk) |
2/3 cup frozen blueberries (or fresh) |
1 tablespoon butter, melted (for griddle, more or less if needed) |
1/3 cup water |
1/3 cup sugar |
1/3 cup honey |
Directions:
1. FOR HONEY SAUCE: Stir 1/3 cup of water and sugar in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Stir in the honey. Set aside and keep the honey syrup warm.
2. Using a rubber spatula, stir the remaining 1 2/3 cups of water and vanilla in a large bowl. Add the pancake mix and stir just until moistened but still lumpy. Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter. Fold in the blueberries.
3. Heat a griddle over medium heat. Brush with the melted butter. Working in batches, spoon 1/4 cup of batter onto the griddle for each pancake (I prefer to use a large icecream scoop with trigger). Cook until golden brown, about 3 minutes per side. Serve with the honey syrup.
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