Recipes : Ricotta Pancakes : Food Network

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Ricotta Pancakes
Recipe courtesy Giada De Laurentiis

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

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.

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.

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. Cook until golden
brown, about 3 minutes per side. Serve with the honey syrup.