1 Video | Photo: Ricotta Pancakes Recipe
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
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.
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By jenc44
Katonah, NY
on September 16, 2012
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Excellent & easy to make. Not sure what others were saying about batter being too thin. Came out perfectly. I used strawberries instead of blueberries and everyone loved them!
By lauren.vo
san jose, CA
on August 17, 2012
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I love this recipe, the ricotta gave pancake a kick of flavor. I serve this with fresh strawberry and syrup.... breakfast of champ.
By l_larive_9453638
Waterford, MI
on August 05, 2012
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I made this recipe this morning with a few modifications. I didn't have any pancake mix, so I found a basic pancake recipe (~1 & 1/2 cups. I used splenda instead of sugar. I was worried that without an egg they wouldn't be fluffy, but they puffed up nicely. I added dried blueberries & cranberries. My husband said they were lightly sweet, he hardly needed syrup. Another great recipe from Giada!
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