Ricotta Pancakes

TOTAL TIME: 40 min
Prep: 10 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 4 servings (16 pancakes)
LEVEL: Easy

ingredients

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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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  • on December 25, 2012

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    Omg these pancakes were incredible!! My guests were in shock! The ricotta was a surprising flavor. I did some with frozen blueberries, some without. Did not produce 16 pancakes. More like 6 that were about 8" wide. I also added a little more of the pancake mix because it was a little too liquidy.

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  • on April 04, 2012

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    These pancakes are great. I added nutmeg. They were light and tasted more like scratch made pancakes.


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