Ricotta Pancakes

Name: Ricotta Pancakes
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 158 milliliters frozen blueberries; 4 servings Melted butter; 79 milliliters honey; 473 milliliters pancake and waffle mix (recommended: Krusteaz); 237 milliliters whole milk ricotta cheese; 79 milliliters sugar; 2 teaspoons vanilla extract; 473 milliliters water

Ricotta Pancakes might be just the morn meal you are searching for. This recipe makes 4 servings with 396 calories, 10g of protein, and 9g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up pancake and waffle mix, butter, milk ricotta cheese, and a few other things to make it today. From preparation to the plate, this recipe takes around 40 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Honey

Sugar

Syrup

Water

Equipment you will use

Sauce Pan

Using a rubber spatula, stir the remaining 1 2/3 cups of water and vanilla in a large bowl.

Ingredients you will need

Vanilla

Water

Equipment you will use

Spatula

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.

Ingredients you will need

Blueberries

Pancake Mix

Ricotta Cheese

Heat a griddle over medium heat.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Butter